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Fish Chowder

This soup makes a substantial meal in itself, served with fresh French bread and butter.

ingredients

serves 4 to 6.
Olive oil for frying
1 medium-sized onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
396 g can (14 oz) tomatoes, sieved
1 carrot, peeled and chopped
1 celery stalk, scrubbed and chopped
1/4 kg (1/2 lb) potatoes, peeled and diced
1/2 kg (1 lb) white fish (cod, haddock, whiting), skinned, filleted and cut into bite-sized pieces
600 ml (1 pint) water
Freshly ground black pepper
300 ml (1/2 pint) milk
Chopped fresh parsley to finish

method

1. Heat 2 spoons of oil in a large fish kettle or saucepan. Add the vegetables, except the potatoes, and cook gently, stirring occasionally, for 5 minutes, or until the oil is absorbed into the vegetables.

2. Add the potatoes, fish and water and bring slowly to the boil, skimming off any scum with a slotted spoon.

3. Lower the heat, add pepper to taste, cover the kettle or pan and simmer gently for 20 to 30 minutes or until the fish and vegetables are quite tender. Be careful not to overcook or they will disintegrate.

4. Add the milk and reheat gently. Adjust seasoning, stir in plenty of chopped parsley and serve.

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