Fish chowder

Fish chowder

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 fish heads
or fish bones
500ml water
1 small onion, chopped
1 garlic clove, crushed
2 tablespoons green pepper, chopped
2 tablespoons butter or olive oil
400g ripe tomatoes, peeled and chopped
2 potatoes, finely diced
70g celery, chopped
1 bay leaf
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
250g fish fillet, cut into strips
1 tablespoon parsley, chopped

Method

  1. Rinse fish heads or bones and simmer in water for 10 minutes. Strain broth and discard heads or bones.
  2. Sauté onion, garlic and green pepper in butter or oil until onion is translucent. Add reserved broth, tomatoes, potatoes, celery, bay leaf, salt and pepper. Simmer until potatoes are tender. Add fish strips and parsley and cook gently for 5–8 minutes. Discard bay leaf.
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