Fish Chowder

Ingredients

Fish 1 kg

Potatoes 2 (peeled and cut into

1 cm cubes)

Onion 1 (peeled and cut into

1 cm cubes

Carrot 1 (peeled and cut into

1 cm cubes)

Celery 1 branch (cut into

1 cm pieces)

Corn 1 cup

Parsley ½ cup chopped

Bay leaves 2

Cloves 4

Black peppercorns 12

Cloves 4

Garlic 6 cloves

(peeled and cut in half)

Oil 1/3 of a cup

White wine one cup

Flour 2 tbsp

Method

Simmer the fish in 2 litres of water for about 20 minutes. (you can also use more fish bones or left over crustacean shells)  Drain, reserve the liquid and flake the fish coarsely.

Add the oil to a large saucepan on high heat and sauté the onion, carrot and celery.  After 2 minutes add the potatoes, garlic, corn and all the herbs and spices.  After 2 more minutes, add the flour and keep stirring for 1 minute before adding the white wine.  Bring it to the boil and then pour in the fish stock.  Bring it back to the boil and simmer for 30 minutes.  Before serving, add the fish flakes, salt, pepper and a dash of cream. (optional)  If it is too thin, boil it longer to further reduce or if it is too thick add more cream or milk.  As an added extra, you can garnish with garlic croutons.