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Fish Chowder
- Serves
6
- Difficulty
Medium
Published 1974
Ingredients
1 1½ lb 700 g 1
Method
A very pleasant fish soup, which, if served with crusty bread and butter, would make a meal for four.
Rinse the haddock, remove fins and tail, and cut up into large pieces. Place in a saucepan with the bay leaf, parsley stalks and the slice of lemon. Add the water and bring up to the boil. Lower the heat, cover with a lid and simmer very gently for about 15 minutes, or until the fish is
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