Fish Chowder

on Tue 25 Oct
  • 1 large brown onion sliced finely
  • 1/2 oz butter
  • 1/4 pint water
  • 3 medium potatoes
  • Mixture of Fish or just prawns
  • 1 pint of full fat milk
  • double cream (replace some of the milk with cream for a richer chowder)
  • 2 handfuls of strong cheddar grated
  • Salt & freshly ground black pepper
  • Garnish – Lemon zest, parsley .

 

  1. Cook onion in butter allow to sweat so cooked but not coloured
  2. Peel and dice potatoes
  3. Add water to onion and boil then add the potatoes
  4. Cook until potatoes are just cooked (do not let them go mushy!)
  5. Add milk/cream and warm
  6. Add fish and again only cook for a little time.
  7. Add grated cheese, salt and pepper etc
  8. Serve in hot bowls with lemon zest and parsley garnish

This is a perfect soup to pair with our fuller buttery white wines, below is a list of my recommendations

Berthet-Rayne-Perle-de-Lune

Domain Bourdon - Pouilly Fussié

Domaine Treloar - La Terre Promise

La Chataigne - Semillon

Lynx - Viognier

Stony Brook - Ghost Gum White

 

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