Fish Chowder

Cod, ling, haddock or any mixture of firm, white fish can be used.
(Serves 4-6)

Ingredients:

• fish fillets, cut into chunks, 1-1˝lb
• onion (1), peeled and chopped
• celery stalks (2), cut into chunks
• carrot (1), peeled and diced
• leek (1), washed and cut into 1" lengths
• potatoes (2), peeled and diced
• potatoes (2), peeled and left whole
• peas, 3tbs (fresh or frozen)
• ˝ pint milk
• 1 pint fish stock (or water)
• oregano, fresh, chopped - 1 handful
• basil, fresh, 8 leaves
• butter or oil for frying
• white pepper, ground

Method:

1. Fry onion and celery gently in the butter. Do not allow to brown.
2. Add pepper to taste.
3. Pour in fish stock, whole potatoes and bring to boiling point, simmer for 5 minutes.
4. Add diced potatoes, carrot and leek.
5. Continue simmering for 15 minutes.
6. Remove whole potatoes and mash.
7. Add fish chunks, milk, peas and oregano.
8. Cook gently for 5 minutes.
9. Add mashed potato and incorporate gently.
10. Tear basil leaves into pieces and add to the chowder.
11. Check that the fish is cooked and serve the chowder in soup bowls.

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