Smoked Cod Chowder

Another first for me.

(recipe from this book)

Serves 4-6

Ingredients:

• 350 gr/ 12 oz smoked cod fillet (I used a mix fresh/smoked fish pack and fresh prawns around 400 gr)
• 1 small onion, finely chopped
• 1 bay leaf
• 4 black peppercorns
• 900 ml/ 1 1/2 pints / 3 3/4 cups milk
• 10 ml /2 tsp cornflour (cornstarch)
• 10 ml/ 2 tsp cold water
• 200 gr/ 7 oz can corn kernels
• 15 ml/ 1 tsp chopped fresh parsley
• crusty wholemeal (whole-wheat) bread, to serve

Step One

 Skin the fish with a knife and put it into a large pan with the onion, bay leaf, black peppercorns and milk.

Step Two

 Bring to the boil. Reduce the heat and simmer very gently for 12-15 minutes, or until the fish is just cooked.

Step Three 

 Using a slotted spoon, lift out the fish and flake it into large chunks. Remove and discard the bay leaf and peppercorns.

Step Four

 Blend the cornflour with the water carefully until it forms a smooth paste and add to the pan. Bring to boil and simmer until slightly thickened.

Step Five

 Drain the corn and add to the pan together with the flaked fish and chopped fresh parsley.

Step Six

 Reheat the soup until it is piping hot, but do not boil, taking care that the fish does not disintegrate.

Step Seven

 Ladle into warmed soup bowls and serve immediately with plenty of warm crusty wholemeal bread.

Book Tip

 The flavor of the chowder improves if it is made a day in advance. Chill in the refrigerator until required, then reheat gently to prevent fish from disintegrating.

ENJOY !!!!