Creamy Fish Chowder - cooking recipe

Ingredients

1 tbsp butter
2 None onions, thinly sliced
3 None potatoes, peeled, diced
2 tbsp all-purpose flour
4 cups fish stock
1 2/3 lbs firm white fish fillets, cut into large chunks
1 cup milk, heated
1/4 cup parsley, chopped
None None Crusty bread, to serve

Preparation

Melt butter in a heavy-based saucepan on low heat. Saute onion for 5 minutes, until golden and soft.
Add potato and stir in flour. Add stock. Bring to a simmer. Cook for 10 minutes, until thick.
Add fish pieces and cook for 6 minutes, until tender. Stir in hot milk and heat slowly without boiling. Season to taste and stir in parsley.
Serve with a grinding of pepper and crusty bread.