another Simple Fish Chowder

ChowderMan

Pizza Chef
Super Site Supporter
with the recent cool snap, tried this one; it's a two pot prep - but very simple ingredients.

for two, with some leftover

optional:
crispy bacon and/or (fresh) chives/parsley bits for finish topping

one cup / 250 ml - diced potato - a bit under one inch
(I used washed, not peeled, baby Red Pontiac whacked into 4-6 pcs)

3/4 cup / 200 ml medium diced carrots

bring water to a boil, salt, boil potato and carrots until just tender - they will be cooked a bit further.
when tender, drain water, add 1 cup (250 ml) chicken stock, bring to a gentle simmer.

while that is happening
2 T / 30 g butter 2 T / 30 ml / 30 g flour - make a roux & cook a bit
add and saute until soft on small onion finely diced

add 1.5-2 cups (350 ml+) milk, bring to a boil to thicken.
keep consistency on the heavy side - this gets added to vegetables with chicken stock above.
14 ounces / 400 g thawed cod filets into bite size chunks; add to white sauce; heat through

combine sauce & fish with vegetables and chicken stock
bring to a gentle boil
season with salt / pepper / hot stuff to taste.
adjust consistency for service with milk or chicken stock.

do not boil for more than 4-5 minutes or the fish will over cook.
 

QSis

Grill Master
Staff member
Gold Site Supporter
An excellent way to use frozen cod portions!

Lee
 
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