Fish chowder

 This soup can be made with any white fish, I usually use cod. This is delicious served with croutons.

Preparation time 20 minutes
Cooking time 25 minutes
  • 1lb (450) Cod fillet
  • 1 large onion
  • ½ lb (220g) potatoes
  • 2oz (50g) mushrooms
  • 1oz (25g) butter
  • 1 tablespoon flour
  • ½ pint (300ml) milk
  • 2oz (50g) white crabmeat
  • Salt
  • Ground black pepper
  • Lemon juice
Wash the fish and cut into large pieces.  Peel and chop the onion, peel the potatoes and cut them into ½ inch cubes, peel and slice the mushrooms.  Pour 1 pint (600ml) of water into a pan and bring to the boil, add the fish and a level teaspoon of salt. Simmer over a low heat for 10 minutes.  Drain the fish and keep the liquid.  Melt the butter in a heavy based pan, add the potatoes, onion and mushrooms and cook for 5 minutes.  Remove from the heat and stir in the flour, and gradually add the milk.  Bring the mixture to simmering, stir in ¾ pint (450ml) of the reserved fish stock. Add the fish, which will break up, add the crab meat and simmer for a further 10 minutes, season to taste with salt, ground black pepper and lemon juice.