Smoked Fish Chowder.

I am never quite sure whether chowder is a thick soup or a thin stew or something all of its own. There must be thousands of recipes for chowders written down and even more that are not written down as the range of ingredients is as varied as the stuff that gets dredged, hooked, hauled or trawled out of the sea. What they all have in common is that they are remarkably quick and easy to make, and all are very tasty.


50g butter

1 onion, peeled and chopped.

1 stalk celery, chopped.

4 cloves garlic, crushed.

Ground black pepper to taste

4 tblsp plain flour.

1 ½ cups chicken stock.

1 ½ cups milk.

2 tblsp oyster sauce.

2 cups diced potatoes.

1 310g can smoked fish.

1 cup diced mushrooms.


½ cup chopped parsley.


Melt the butter in a saucepan over a medium flame. Add the onion, garlic and pepper and cook until the onion is soft. Add the flour and stir through, then add the stock, the milk and the oyster sauce. Bring to the boil and simmer gently, stirring frequently, for five minutes until thickened.

Add the potatoes and fish, and stir through. Bring to the boil, reduce the heat, cover and simmer gently for fifteen minutes. Add the mushrooms, check the seasoning and add salt if required. Bring to the boil and simmer for a further five minutes. Leave for 2-3 hours, gently reheat and stir the parsley through. Serve with chunks of fresh bread.

Serves: 2.

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