Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 340 grams | Chopped onions; (12oz) |
| 2 | Sticks chopped celery |
| 2 tablespoons | Flour |
| 1 | 225 g; (8oz) bottle of clam |
| ; juice | |
| 1 teaspoon | Dried thyme |
| 1 teaspoon | Black pepper |
| 1 teaspoon | Grated lemon zest |
| 2 | Bay leaves |
| ½ teaspoon | Paprika |
| 290 millilitres | Water; (10fl oz) |
| 570 millilitres | Dark bass lager; (20fl oz) |
| 560 grams | Diced red potatoes; (1 1/4lb) |
| 450 grams | Smoked fish; (1lb) |
| 1½ pint | Wholefat milk; (40fl oz) |
| Salt and pepper | |
| Tabasco | |
| 1 | Poached egg |
In a large pot saut‚ the onions and celery in the butter over a medium heat for 10 minutes, stirring occasionally.
Stir in the flour until the vegetables are well coated. Cook for 2 minutes.
Add the clam juice, thyme, pepper, lemon peel, bay leaves, paprika, water and sugar. Bring to the boil and reduce the heat to a simmer. Add the potatoes and cook until tender for about 20 minutes. Add the fish, milk, onions and parsley. Cook for 5 mintues and adjust with seasoning.
Add Tabasco, to your taste. Add pre–poached egg before serving.
Converted by MC_Buster.
Per serving: 503 Calories (kcal); 29g Total Fat; (50% calories from fat); 14g Protein; 51g Carbohydrate; 274mg Cholesterol; 603mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 6½ Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.