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Fish Chowder Recipe
For fish chowder it's a good idea to use flaky varieties of fish and for the recipe I've used three of the best, Halibut, Cod & Haddock.
Serves 4 9 oz(250g) of skinned & boned Fresh Halibut First check the fish for remaining bones and cut the fillets into 4/5 inch pieces and flatten out the bacon rashers with the back of a knife. Then take a large saucepan and place it over a moderate heat, add the olive oil and when it heated through add the chopped bacon to the pan and fry until crisp and golden. Next reduce the heat and add the onion, garlic, celery & bay leafs; sauté with the lid on for for 8 minutes, don't colour the vegetables. Meanwhile add the corn flour to the hot fish stock and combine. When the vegetables are ready add the fish stock, potatoes, thyme and some seasoning, if the stock doesn't cover the potatoes add some water. Bring to the boil. Simmer half-covered for 10-12 minutes until the potatoes are par boiled. Then check the seasoning and make sure it's just right because stirring the dish after you've added the fish will cause it to break up too much. Add the pieces of fish to the pan and simmer half-covered for 5 minutes then take the pan of the heat and place the lid on, set to one side for 5 minutes to allow all the flavours to meld. The simply remove the bay leafs and serve your fish chowder with some French bread and garnish with a little fresh parsley. Enjoy.
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