Fish Chowder
Flake or Butterfish 600g
Potatoes 800g
Onion One, diced fine
Sweet paprika 1 teaspoon
Ground cumin ½ teaspoon
Stock 250ml
Milk 250ml
Fish sauce a dash!
Cornflour 1 tablespoon
Salt & pepper to taste

Choose any solid white-fleshed fish for this recipe.

Peel and cut the potatoes into ½” - 12mm cubes, and boil until almost soft, say about 9-10 minutes.

Add the finely diced onion, the stock, milk, paprika and cumin, and then the fish, cut into 25mm cubes. Simmer quietly for another 5 minutes, but don’t boil the chowder at this late stage.

Thicken with the cornflour mixed to a slurry with a little of the chowder liquid.

Adjust the seasoning, and flavour with a little dash of fish sauce.


Fisherman’s Warf, San Francisco anyone?

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Last updated by: Webmaster , 06-Jan-2005 07:34 PM

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