Tomato Seafood Chowder
|Smoked haddock/Null||1 1⁄4 Pound (1 In Number)|
|Diced raw potatoes/Null||1⁄2 Pint (1 Breakfast Cup)|
|Skinned tomatoes/Null||3 (Null)|
|Butter/Margarine||1 1⁄2 Ounce (Null)|
|Flour/Null||1 Tablespoon (Null)|
|Cream/Null||4 Tablespoon (Null)|
|Shelled prawns/Shrimps||1⁄2 Pint (Null)|
|Canned peas/Null||12 Ounce (1/2 Al Can)|
|Fresh chopped parsley/Null||1 1⁄2 Teaspoon (1 Dessert Teaspoon)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
Cover the well-washed haddock with cold water, bring slowly to boil, then remove and wash again.
Skim off scum from the stock.
Cook onions in a little of the stock until almost soft.
Add potatoes and cook until soft.
Cut tomatoes into eighths, discard seeds; simmer in remaining stock.
Add tomatoes to other vegetables and cook a little.
Meanwhile, free the haddock flesh of skin and bones.
Melt the fat, add flour and cook for a few min without browning.
Remove from heat.
Slowly stir the strained remaining stock into this roux.
Cook gently for a few min., while stirring.
Stir in the cream and season to taste.
Add the vegetable mixture, then the haddock and prawns or shrimps, reserving a few.
Add the drained peas.
Heat through but do not boil.
Sprinkle in the parsley, turn into a serving dish and garnish with the reserved shellfish.