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Fish chowder

  • 450g (1 lb) cod fillet
  • 225g (8 oz) smoked haddock
  • 1 fish stock cube
  • 450g (1 lb) potatoes, peeled and diced
  • 55g (2 oz) butter
  • 1 medium onion, finely chopped
  • 600ml (1 pt) milk
  • 150ml (1/4 pt) double cream
  • 100g (4 oz) prawns, peeled
  • 1 lemon, juiced
  • Skin and bone cod fillet and haddock and cut both into large dices (2.5cm / 1 in) and set aside. Prepare 600ml (1 pt) fish stock from the fish stock cube and set aside.
  • Melt butter in a large saucepan. Cook and stir the onion until soft. Add milk, fish stock and potatoes - simmer until potatoes are soft. When potatoes are cooked, add the cod and haddock. Poach gently - do not boil. Add cream and prawns and heat until prawns and fish are cooked through and opaque.
  • Season with lemon juice to taste.