A complete meal in itself.  This is a great way to enjoy fish during winter.  For special occasions use hot smoked salmon (100g) and a small can of smoked fish fillets (310g).

Smoked Fish Chowder




4 Serves


1 T

Onion, finely chopped

Celery, washed and finely diced 2 stalks
Garlic, crushed 1 t
Flour 3 T
Trim milk 3 cups
Potatoes, peeled and diced into 1cm cubes 2 medium
Smoked fish fillets, canned.  Drain and keep liquid 1 x 450g can
Pepper to taste
Parsley, finely chopped 1/4 cup
Edam cheese, grated 1/2 cup



  1. Heat oil in a large saucepan.
  2. Add onion, celery, garlic and saute until soft.
  3. Sprinkle flour over vegetables, stir and cook for a further 1-2 minutes.
  4. Add drained liquid from canned fish and stir to make a smooth paste.  Slowly add milk, stirring constantly.  Bring to a simmer.
  5. Add potatoes, cover and simmer for 20 minutes or until potatoes are cooked.
  6. Flake fish and add to soup.  Bring to a simmer.
  7. Add parsley and pepper to taste.


Serving Suggestion

Serve soup with a sprinkle of Edam cheese.

Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre