Smoked Cod Chowder – An easy tasty supper
25g / 1 oz butter
1 onion – finely chopped
1 small stick of celery – finely chopped
250g / 9oz potatoes – diced
55g / 2oz carrots – diced
300ml / 10fl oz boiling water
350g / 12oz smoked cod fillets—skinned and chopped into chunks
300ml / 10fl oz milk
Salt and pepper
Parsley to garnish
Melt the butter in a large saucepan over a low heat. Ad the onion and celery and fry gently, stirring frequently for five minutes, until soft and golden, but not brown.
Add the potatoes, carrots and water. Bring to the boil then reduce the heat and simmer for 10 minutes or until the vegetables are tender.
Add the fish and cook for a further 10 minutes.
Pour in the milk and heat gently. Taste, then season with salt (if required as the fish can be quite salty) and pepper.
Ladle into warmed bowls, garnish with parsley and serve with crusty bread and butter.