Fish And Corn Chowder Recipe
Ingredients
| 2 rashers of bacon, rinded and chopped | ||
| Butter/Margarine | 25 Gram | |
| 1 onion, skinned and sliced | ||
| 1 stalk of celery, washed, trimmed and chopped | ||
| 2 potatoes, about 100 g (4 oz) peeled and diced | ||
| Fish stock | 600 Milliliter | |
| Bayleaf | ||
| Eel | 350 Gram, skinned | |
| Sweetcorn | 100 Gram, frozen | |
| Flour | 30 Milliliter | |
| Milk | 300 Milliliter | |
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Lightly fry the bacon in the fat in the uncovered pressure cooker.
Add the onion, celery and potatoes and saute for a further minute.
Add the fish stock, bayleaf, eel, corn, salt and pepper.
Put on the lid and bring to high (15 lb) pressure, then cook for 8 minutes.
Reduce pressure slowly.
Remove the bayleaf and adjust seasoning.
Blend the flour to a cream with a little cold milk, stir in some of the hot fish liquid, then add mixture to the pan with the remaining milk and bring to the boil.
Serve sprinkled with chopped parsley.
Add the onion, celery and potatoes and saute for a further minute.
Add the fish stock, bayleaf, eel, corn, salt and pepper.
Put on the lid and bring to high (15 lb) pressure, then cook for 8 minutes.
Reduce pressure slowly.
Remove the bayleaf and adjust seasoning.
Blend the flour to a cream with a little cold milk, stir in some of the hot fish liquid, then add mixture to the pan with the remaining milk and bring to the boil.
Serve sprinkled with chopped parsley.
Chef
