Fish chowder

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Ingredients: 
  • 40g butter
  • 1 large brown onion (200g), chopped coarsely
  • 1 clove garlic, crushed
  • 2 rindless bacon rashers (130g), chopped coarsely
  • 2 tablespoons plain flour
  • 2 medium potatoes (400g), chopped coarsely
  • 3 cups (750ml) milk
  • 2 cups (500ml) vegetable stock
  • 400g firm white fish fillets, chopped coarsely*
  • 2 tablespoons finely fresh chives
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Preparation: 

Preparation time 15 minutes, cooking time 30 minutes

 You can use any firm white fish fillets, such as perch, ling or blue-eye, for this recipe.


1. Melt butter in large saucepan, cook onion, garlic and bacon, stirring, until onion softens.


2. Add flour, cook, stirring 1 minute. Add potato, milk and stock, bring to a boil. Reduce heat, simmer, covered, about 10 minutes or until potato is just tender.


3. Add fish, simmer, uncovered about 4 minutes or until fish is cooked through ( do not overcook). Serve bowls of soup sprinkled with chives.


Serves 4, per serving 19.5g fat, 1810kj (433 cal)