Fish Chowder Recipe

• 500 grams / 1 lb of white fish fillets
• 1 cup of water or white wine
• 2 tablespoons of butter
• 1 onion, chopped finely
• 2 stalks of celery, sliced
• 1 carrot, sliced
• 1 cup of chicken or fish stock
• ½ cup of frozen corn kernels
• ½ cup of frozen peas
• 2 tablespoons of butter
• 3 tablespoons of flour
• 1 cup of milk
• salt and pepper to taste
• 1 bay leaf

Heat the water or wine in a pan but don't boil. Place the fish fillets in the pan and poach until the fish is easily flaked, be careful not to over cook. Drain and the save the liquid for later. Flake the fish and set aside. Melt the butter in a large saucepan, add the finely chopped onion, sliced carrot and celery and cook (sweat) for 2 to 3 minutes but do not brown. Add the stock and cook for 10 minutes. Prepare a Béchamel (white) sauce in a small saucepan by melting the second measure of butter and adding the flour. Sweat slightly. Slowly add the milk a little at a time, stirring constantly to avoid lumps until all the milk is used and the sauce has thickened. Mix the cooked vegetables, fish, peas and corn, the juices from the fish, bay leaf and the Béchamel sauce together and heat through, gently cook for a further 10 minutes. Thin with milk if required although this chowder is normally quite thick. The flavour improves if the chowder is made the day before and is perfect when made with flaked smoked fish also. Serve with warm crusty bread.

(Serves 6)