Cod and Sweetcorn ChowderPrep.Time: 20-25 min
Cook.Time: 25 mins
Tools1 Large Saucepan
Ingredients350g/12oz Cod Loin
340g Tin of Sweetcorn
150ml/¼pt Single Cream
275ml/½pt Hot Water
1 Fish Stock Cube
1 Vegetable Stock Cube
40g/1½oz Butter or Spread
25g/1oz Plain Flour
MethodTrim the leeks and rinse well under cold water.
Cut into 5mm/¼" slices.
Peel the potatoes and cut into 1cm / ½" cubes.
Melt the butter in the saucepan and add the leeks and potatoes.
Cook for 5 minutes until the leeks have softened. Do not allow to brown.
Sprinkle in the flour and stir well.
Cook for a few minutes stirring constantly.
Stir in the milk then the hot water.
Crumble in the stock cubes and bring to the boil.
Simmer for a further 10 minutes.
Check fish for bones by running your hand over the fish.
If you feel bones, pluck them out, either with your fingers or a pair of tweezers.
To remove skin, place the fish skin side down on a board.
Using a sharp knife, and holding the tail end, cut through the flesh, close to where you are holding it, but not through the skin.
Holding the knife at a 75° angle, pull the tail towards you, the skin should come away from the flesh easily if the fish is fresh.
Cut the fish into 2.5cm / 1" cubes and add to the pan with the sweetcorn.
Simmer for 5 minutes.
Add the cream, prawns, and black pepper.
Simmer gently for 2-3 minutes..
Serve with crusty bread.
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