Smoked Fish Chowder
A deliciously simple supper idea
Simmer 1lb of smoked cod or haddock in 2 pints of water for about 10 minutes. Drain, keeping the stock, and when slightly cooled, flake the fish coarsely discarding any skin and bones. Sauté 2 medium sized sliced onions in 2oz of butter until soft, stir in 2 level tablespoons of plain flour and gradually add in the strained fish stock and bring to the boil.
Add ½ lb of peeled potatoes, cut, but not too small and a small tin of drained sweetcorn. Simmer for about 10 minutes until the potatoes are tender, stir in ¼ pint of fresh single cream and the flaked fish, season well and heat to serving temperature, but do not boil. Garnish with plenty of freshly chopped parsley and serve with a chunk of ciabatta.
...AND TO DRINK:
We suggest a you enjoy your chowder with a Camino Los Robles Airen. This is a good quality organic wine, crisp and fresh with clean melon and citrus flavours.
Blond beers are the perfect companion to fish chowder with their fruity malty lavour, distinct hoppy dryness and pleasant spicy after taste.Try a Brugge Trippel - an authentic Belgian Abbey beer with a long, proud history that can be traced back to the 13th century.