Fish Chowder
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ItemAmountStageProcess
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Olive Oil Fry Lite10 sprays1Sauté the onion, garlic and half of the celery until the onion is soft and translucent. Season.
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Onion1, chopped2Wash & chop 500g of potatoes. Mke up 1 litre of stock from pots. Add the potatoes, white wine, & stock to the pot and bring to a boil.
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Garlic4 cloves3Lower heat and simmer for 12 minutes, until potatoes are very soft.
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Celery stalks350g (~5 stalks, in 200g & 150g)4Remove pot from heat. Stick blend until smooth.
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Potatoes750g (500g + 250g)5Return pot to stove and bring back to a simmer.
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White wine60ml6Meanwhile, wash & dice the carrot and 250g potato. Add the diced carrot, potato and remaining chopped celery to the soup and simmer for 10 minutes or more.
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fish stock2 pots, 1 litre stock7Add the fish & white wine vinegar and simmer for 5 minutes or more, or until fish is cooked through, and potatoes/carrots are cooked.
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carrot2, diced (~250g)8 Garnish each serving with celery leaves or parsley.
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fish (white, haddock, whatever :)800g9Makes 4 servings
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white wine vinegar1 tsp
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chopped celery or parsleyto serve
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Bacon optionFry bacon off before startng, then remove, and cook the onions, et al, in there. Add the bacon back after blending.
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Corn optionAdd a handful of frozen corn with the fish.
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