Fish chowder
Ingredients
- 1 small onion, finely diced
- 2 carrots, finely diced
- 3 medium sized potatoes, peeled and finely diced
- 60 g butter
- 250 ml fish stock
- 250 ml vegetable stock
- salt and white pepper
- 250 g fish fillet, chopped
- 50 g shrimps
- 125 ml cream
Method
- In a saucepan, melt butter, add onion, carrots and potatoes, gently fry for 5 minutes. Add fish and vegetable stock, cook over medium heat until vegetables are soft, about 20 minutes. Reduce heat, add fish fillet and shrimps, simmer for 10 minutes. Puree mixture, pass through a sieve, add cream. Return to saucepan and gently reheat while stirring.