Spicy Fish Chowder
(Serves 4-6)
Ingredients:
2 lbs (907g) fish (cod, haddock, monkfish etc)
4 potatoes (chopped into 1” cubes)
2 onions (sliced)
1 14 oz can evaporated milk
2 chilli’s (finely chopped)
1 garlic clove (crushed)
¼ lb (113g) thick sliced bacon (diced)
2 table spoons vegetable oil.
Salt & crushed black pepper to taste)
1 ½ pint (0.70 ltr) fish stock
Preparation:
In a saucepan fry the oil, onion, garlic and bacon for approx 5 mins, until the meat is cooked and the onion starting to brown. Drain off excess fat and then add the fish stock and simmer for 3-4 minutes.
Add to the slow cooker.
Chop the fish into reasonable sized pieces, place into slow cooker, along with the diced potatoes and the chopped chilli’s. Mix through carefully so as not to break up the fish pieces.
Cook for 5-6 hours on ‘low’
Add the tin of evaporated milk 30 minutes before completion.
Taste, then add seasoning to suit.
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