Fish Ball Chowder
1
Fish Ball Chowder
This is quite a delicate creamy potato chowder with fish balls instead of chunks of fish. Kids will like it.
Ingredients
Serves: 4
- 4 cups (1 litre) stock
- 300g whitefish, minced
- salt and pepper, to taste
- 3 potatoes, peeled and cubed
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup milk
- 2 tablespoons flour
- 1 bunch fresh parsley
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Bring to stock to a simmer in a saucepan. Season the minced fish with salt and pepper and form into small balls, about the size of a walnut.
- Add the fish balls and potatoes to the simmering stock.
- Meanwhile, saute the onion and garlic in butter until the onion is transparent. Add to the simmering soup.
- Mix the milk and flour together until smooth. Pour in a thin stream into the soup, stirring constantly. Season with salt and pepper to taste and simmer until the potatoes are done.
- Serve, sprinkled with parsley.
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