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Mixed Fish Chowder

Ingredients
  Coley fillet 1 Pound
  Smoked haddock fillets 1⁄2 Pound
  Bacon rashers 3 , rinds removed and chopped
  Onion 1 , peeled and finely sliced
  Potatoes 1 Pound, peeled and diced
  Mushrooms 4 Ounce, sliced
  Canned sweet corn 7 Ounce, drained
  Milk 3⁄4 Pint
  Mustard powder 1 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Freshly chopped parsley 1⁄2 Teaspoon
Directions

MAKING
1) In a non-stick pan, place the fish, cover with water.
2) Simmer and poach the fish gently for 8 to 10 minutes.
3) Drain the fish and reserving 1 ΒΌ cups of poaching liquid.
4) Remove the skin and flake the fish.
5) In a fresh pan, saute bacon and onion for 5 minutes or until lightly coloured.

FINALIZING
6) Lightly fold in the fish, onion, potatoes, mushrooms, sweet corn, milk, mustard, pepper and the reserved liquid.
7) Put the lid on and simmer until the potatoes are cooked.
8) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup in a plastic container.
9) Seal, label, and freeze the container.

10) Sprinkle with parsley and serve hot.
11) If using frozen soup, in a saucepan, place the frozen soup and reheat gently on top of stove, stirring occasionally.
12) Serve as mentioned in step 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Cook Time: 
30 Minutes
Servings: 
4

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