Chowder with Smoked Fish
Soups • World
Description
Chowder with Smoked Fish
Ingredients
- Salad Potatoes 4 pieces
- Onion 1 piece
- Celery stalk ½ piece
- White Part of Leek 1 piece
- Milk 15 fl oz
- Butter 4 tablespoons
- Cold-smoked trout 15 oz
- Wheat Flour 1 tablespoon
Step-by-Step Guide
Step 1
Peel and chop the potatoes, onion, and celery into small pieces. Place them in a pot, cover with 2–3 cups of boiling water, and cook covered, lightly salted, for 10 minutes.
Step 2
Heat the milk without bringing it to a boil. In a clean pot, lightly sauté 1 tablespoon of flour while stirring for 1 minute. Add the butter and mix.
Step 3
Gradually pour the hot milk into the flour mixture, stirring until smooth. Cook for 3 minutes and remove from heat.
Step 4
Mash the vegetables with a potato masher. You can also strain them into a bowl. Keep the broth. Add the mashed vegetables to the pot with the milk mixture. Stir, return to heat, and cook for 3 minutes.
Step 5
Cut the cod into small pieces, removing any bones. Add the fish to the soup (if the soup is too thick, add some of the vegetable broth) and cook for 5 minutes.
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