Title: Smoked Fish Chowder
Categories: More, Simply, Antony
Yield: 1 servings

2 tb Butter
340 g Chopped onions; (12oz)
2 Sticks chopped celery
2 tb Flour
1 225 g; (8oz) bottle of clam
; juice
1 ts Dried thyme
1 ts Black pepper
1 ts Grated lemon zest
2 Bay leaves
1/2 ts Paprika
290 ml Water; (10fl oz)
570 ml Dark bass lager; (20fl oz)
560 g Diced red potatoes; (1
-1/4lb)
450 g Smoked fish; (1lb)
1 1/2 pt Wholefat milk; (40fl oz)
Salt and pepper
Tabasco
1 Poached egg

In a large pot saut‚ the onions and celery in the butter over a medium heat
for 10 minutes, stirring occasionally.

Stir in the flour until the vegetables are well coated. Cook for 2 minutes.
Add the clam juice, thyme, pepper, lemon peel, bay leaves, paprika, water
and sugar. Bring to the boil and reduce the heat to a simmer. Add the
potatoes and cook until tender for about 20 minutes. Add the fish, milk,
onions and parsley. Cook for 5 mintues and adjust with seasoning.

Add Tabasco, to your taste. Add pre–poached egg before serving.

Converted by MC_Buster.

Per serving: 503 Calories (kcal); 29g Total Fat; (50% calories from fat);
14g Protein; 51g Carbohydrate; 274mg Cholesterol; 603mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.