Fish And Corn Chowder
|Bacon rashers||2 , rinded and chopped|
|Butter/Margarine||1 Ounce (25 Grams)|
|Onion||1 , skinned and sliced|
|Celery stalk||1 , washed, trimmed and chopped|
|Potatoes||4 Ounce, peeled and diced (2 Potatoes Of 100 Gram Total)|
|Fish stock||1 Pint (600 Milliliter)|
|Eel||12 Ounce, skinned and cubed (Conger Variety, 350 Grams)|
|Sweetcorn||4 Ounce (Fresh / Frozen, 100 Grams)|
|Flour||2 Teaspoon (Leveled)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Chopped parsley||2 Tablespoon|
Lightly fry the bacon in the fat in the uncovered pressure cooker.
Add the onion, celery and potatoes and saute for a further minute.
Add the fish stock, bayleaf, eel, corn, salt and pepper.
Put on the lid and bring to high (15 lb) pressure, then cook for 8 minutes.
Reduce pressure slowly.
Remove the bayleaf and adjust seasoning.
Blend the flour to a cream with a little cold milk, stir in some of the hot fish liquid, then add mixture to the pan with the remaining milk and bring to the boil.
Serve sprinkled with chopped parsley.