Fish Chowder from The Times Cookery Book by Katie Stewart
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...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- 1 medium-sized (1½ lb) (700 g) smoked haddock
- few parsley stalks
- 1 small bay leaf
- 1 pint (6 dl) water
- 1 slice lemon
- freshly milled pepper
- pinch ground mace or nutmeg
- 1½ oz (40 g) butter
- 1 onion
- 1 oz (25 g) cornflour
- 1 pint (6 dl) milk
- 2–3 tablespoons cooked rice (optional)
- 1 egg yolk
- 2–3 tablespoons cream
- lemon juice
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