Ingredients1 x 500g (11b) fish fillet, perch or snapper
21 (3 1/2 pints) fish stock
240g (8 1/2oz) butter
240g (8 1/2oz) self raising flour
2 carrots
3 sticks of celery % cabbage
6Og (2oz) buner, extra
1 potato
2 x 375g (Ш1 oz) tins of condensed milk salt
pepper
Method
Chop carrots, celery and cabbage into medium-size dice and cook in trie extra butter for 5-7 minutes. Add the fish pieces and cook for a dinner 3 minutes, then remove from heat.
Peel and chop the potato into medium-size dice and boil until cooked. Set aside. Add the boding stock to the roux and whisk until of a smooth consistency. Stir in both cans oi condensed milk and stir well. Simmer for 20 minutes until the taste of the flour has gone and the soup has thickened. Add salt and pepper to taste.
Remove from heat and if there ere any lumps in the chowder strain it through a sieve. Add vegetables and fish and mix well.
Serve immediately with fresh crusty bread
Aristos' Tip: Occasionally homemade fish stock can taste a little weak. Crumble some powdered fish stock into the chowder to really boost the flavour if it's tasting bland.
