Smoked fish Country fish chowder
300g hot or cold smoked fish, skinned & boned
150g mussels (optional)
4 Tbsp reduced-fat spread
2 medium potatoes, finely chopped
1 tsp fennel seeds
1 onion, finely chopped 3 Tbsp flour
1 1/2 cups trim milk
3/4 cup assorted vegetables eg celery, green peppers (finely chopped), peas, beans (fresh, frozen or canned)
1 1/2 cups fish stock
Cut fish into 2cm cubes.
Melt spread in a large saucepan, saute potatoes, onion & fennel seeds for 10 minutes until soft.
Add flour & cook 1 minute.
Gradually add stock & milk & simmer until thickened.
Add fish & vegetables & simmer for another 5 minutes.
Season to taste & serve with crusty bread.