Smoked fish Country fish chowder

Serves four


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.