Smoked fish chowder

Yield: 1 servings

Measure Ingredient
2 tablespoons Butter
340 grams Chopped onions; (12oz)
2 \N Sticks chopped celery
2 tablespoons Flour
1 \N 225 g; (8oz) bottle of clam
\N \N ; juice
1 teaspoon Dried thyme
1 teaspoon Black pepper
1 teaspoon Grated lemon zest
2 \N 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)
\N \N Salt and pepper
\N \N Tabasco
1 \N 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.

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