Fish And Fennel Chowder - cooking recipe

Ingredients

1 tbsp butter
1 bulb fennel, chopped
3 None potatoes, peeled, diced
2 tbsp all-purpose flour
4 cups fish stock
1 1/2 lbs firm white fish fillets, cut into bite-sized pieces
1 cup hot milk
2/3 cup fresh flat-leaf parsley, chopped
None None Crusty bread, to serve

Preparation

In a heavy-bottomed saucepan, melt butter on low heat. Cook fennel for 5 mins, stirring, until golden and soft.
Add potatoes and stir in flour. Add stock and bring to a simmer. Cook for 10 mins, until thickened. Add fish pieces and cook for 6 mins, until tender. Stir in hot milk and heat slowly without boiling. Season to taste and stir in parsley. Ladle into serving bowls and serve with crusty bread.