Maritime fish chowder

• White fish fillets, frozen400 g
• White potatoes700 g
• Brown onions150 g
• Sweetcorn (tin)1 tin
• Semi-skimmed milk300 ml
• Butter30 g
• Vegetable stock cubes1 cube
• Sliced wholemeal bread160 g

Also uses from the cupboard: table salt, ground black pepper, dried mixed herbs, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Fish, Milk, Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion and cook it gently in the butter in a large pan for 5 minutes until soft. Stir in a tablespoon of plain flour.150 g brown onions30 g butter
2. Peel the potatoes and cut into small cubes. Add them with the crumbled stock cube and 500 ml of water, and simmer for 12 minutes until tender.700 g white potatoes1 cube
3. Pour in the milk and add the drained sweetcorn. Cut the fish into chunks, add to the pan and simmer very gently for 5 minutes, until the fish flakes. Do not let it boil.400 g white fish fillets, frozen1 tin sweetcorn300 ml semi-skimmed milk
4. Season with plenty of black pepper and a pinch of dried thyme, and serve with the bread.160 g sliced wholemeal bread

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