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Receta Smoked Cod Chowder
by Global Cookbook

Smoked Cod Chowder
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Ingredientes

  • 12 ounce Smoked cod fillet, skinned (350g)
  • 1 med -size onion, minced
  • 1 pt Skimmed lowfat milk, (600ml)
  • 1 x Bay leaf
  • 2 tsp Cornflour, (2x5ml spoon)
  • 1/2 pt Water, (300ml)
  • 1 x 7 ounces can sweetcorn, (198g)
  • 1 Tbsp. Minced parsley, (15 ml spoon)
  • 3 Tbsp. Dry sherry, (3x15 ml spoon)
  •     Pepper

Direcciones

  1. Poach the fish and minced onion in the lowfat milk for 15 min, with a bay leaf for flavouring.
  2. Break up the fish with a fork. Blend the cornflour with the water and add in this to the soup. Bring it to the boil and simmer till slightly thickened.
  3. Add in the sweetcorn and parsley, and re-heat to just below boiling point.
  4. Just before serving add in the sherry and season to taste.
  5. NOTES : This is a soup that can be a main meal. Serve it with hot, crusty Granary bread. You can also use borlotti beans instead of sweetcorn, to make it even more substantial.