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Categories:Viewed: 13 - Published at: 6 years ago
Ingredients
- 50 g butter
- 1 small red pepper (chopped)
- 1 celery rib, thinly sliced
- 1 tablespoon dry white wine
- 1 14 liters fish stock
- 250 g potatoes (cubed)
- 1 teaspoon dried marjoram
- 375 g sweetcorn (can)
- 200 g chunk tuna (can)
- 2 tablespoons parsley, finely chopped
- 4 tablespoons double cream
Method
- melt butter in a saucepan.
- add the red pepper and celery.
- cover and cook for 8 to 10 minutes, stirring frequently.
- add the fish stock, potatoes and marjoram.
- cook over a moderate heat, partially covered, for 15 minutes.
- stir in the sweetcorn and tuna, season with pepper to taste.
- serve with crusty bread.
