Fish Chowder

To accompany: Madeleine Angevine, Sauvignon Blanc, Schonburger or Seyval

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


Note: If using dried herbs, add with the fish stock rather than at the end of the cooking.


  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.
Serve with crusty bread.