Creamy Fish Chowder
9 ingredients
4 steps
Ingredients
- 1 tbsp butter
- 2 None onions, thinly sliced
- 3 None potatoes, peeled, diced
- 2 tbsp all-purpose flour
- 4 cups fish stock
- 1 2/3 lbs firm white fish fillets, cut into large chunks
- 1 cup milk, heated
- 1/4 cup parsley, chopped
- None None Crusty bread, to serve
Directions
-
1Melt butter in a heavy-based saucepan on low heat. Saute onion for 5 minutes, until golden and soft.
-
2Add potato and stir in flour. Add stock. Bring to a simmer. Cook for 10 minutes, until thick.
-
3Add fish pieces and cook for 6 minutes, until tender. Stir in hot milk and heat slowly without boiling. Season to taste and stir in parsley.
-
4Serve with a grinding of pepper and crusty bread.
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