Jerusalem Artichoke and Smoked Fish Chowder Recipe
(SERVES 6 )

Ingredients:

To garnish:

chives, snipped
 

Method:

1. Peel the potatoes, boil until soft, then drain, mash and set them aside.

2. Put the fish into a pan with the onion and enough cold water to cover. bring to the boil and skim. Simmer the fish for 5-7 minutes or until it is just beginning to flake.

3. Drain the fish through a sieve, keeping the liquor and making it up to 500 ml with some fresh cold water. Discard the onion.

4. When the fish is cool, skin, bone and roughly flake it. Stir half of the cooking liquor into the potatoes.

5. Peel the artichokes and slice them thinly into a small bowl of cold water acidulated with the lemon juice.

6. Fry the celery for 2-3 minutes in butter, then add the milk, drained artichokes and the rest of the fish stock. Bring to simmering point, then partially cover and cook for 10-15 minutes until the artichokes are soft.

7. mix the mashed potato and flaked fish into the vegetable mixture and grind in some black pepper.

8. Heat the chowder again, garnish with the chives and serve as a main meal with hot wholemeal toast.

PREPARATION TIME: 30 minutes     COOKING TIME: 30 minutes

 

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