Ingredients
- 500 g (1 lb) smoked haddock or cod
- 1 potato, diced
- 1 stick celery, chopped
- 1 onion, finely chopped
- 50 g (1 3/4 oz) butter
- 1 rasher bacon, finely chopped
- 2 tablespoons plain flour
- 1/2 teaspoon dried mustard
- 1/2 teaspoon Worcestershire sauce
- 1 cup (250 ml/8 fl oz) milk
- 3 tablespoons chopped fresh parsley
- 1/4 cup (60 ml/2 fl oz) cream, optional
Method
1. To make the fish stock, put the fish in a deep frying pan, add 1.25 litres (40 fl oz) water and bring to the boil. Reduce the heat and simmer for 8 minutes, or until the fish flakes easily. Drain; reserve the stock. Discard the skin and bones and flake the fish. Set aside.
2. Put the potato, celery and onion in a pan with 3 cups (750 ml/24 fl oz) reserved stock. Bring to the boil, reduce the heat and simmer for 8 minutes, or until the vegetables are tender. Set aside.
3. Melt the butter in a large pan over low heat, add the bacon and stir for 3 minutes. Stir in the flour, mustard and Worcestershire sauce and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir until the chowder boils and thickens. Reduce the heat and simmer for 2 minutes. Stir in the vegetables and stock mixture, then add the parsley and fish. Simmer over low heat for 5 minutes, or until heated through. Season and serve with cream.
