Chowder with Smoked Fish

Soups | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Chowder with Smoked Fish

Ingredients

Salad Potatoes - 4 pieces
Onion - 1 piece
Celery stalk - ½ piece
White Part of Leek - 1 piece
Milk - 16 fl oz
Butter - 4 tablespoons
Cold-smoked trout - 14.1 oz
Wheat Flour - 1 tablespoon

Step by Step guide

Step 1

Peel and chop the potatoes, onion, and celery into small pieces. Place them in a pot, cover with 2–3 cups of boiling water, and cook covered, lightly salted, for 10 minutes.

Step 2

Heat the milk without bringing it to a boil. In a clean pot, lightly sauté 1 tablespoon of flour while stirring for 1 minute. Add the butter and mix.

Step 3

Gradually pour the hot milk into the flour mixture, stirring until smooth. Cook for 3 minutes and remove from heat.

Step 4

Mash the vegetables with a potato masher. You can also strain them into a bowl. Keep the broth. Add the mashed vegetables to the pot with the milk mixture. Stir, return to heat, and cook for 3 minutes.

Step 5

Cut the cod into small pieces, removing any bones. Add the fish to the soup (if the soup is too thick, add some of the vegetable broth) and cook for 5 minutes.