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    You are in: Home / Australian / Riki’s Smoked Fish Chowder Recipe
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    Riki’s Smoked Fish Chowder

    Riki’s Smoked Fish Chowder. Photo by Peter J

    1/1 Photo of Riki’s Smoked Fish Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    mummamills's Note:

    a wonderful fish soup, make it thin as an entree, make it thick and serve with bread as a main meal. from my mate Kaylene. I use this as a base for seafood crepes, GREAT

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put all the veggies in a large stock pot.
    2. 2
      Cover with water; add a tablespoon stock powder. (Or use fish or chicken stock).
    3. 3
      Simmer until soft.
    4. 4
      Place 2 large smoked cod, or haddock fillets, skin side up, on top of the vegies and simmer about 15 minutes.
    5. 5
      In a frypan, make up a thick white sauce using ABOUT 3 tablespoons butter and flour, and 2 cups milk.
    6. 6
      Add one teaspoon mustard, (I like seeded mustard).
    7. 7
      One tablespoon Worcestershire sauce.
    8. 8
      One cup tasty cheese.
    9. 9
      And fresh black pepper to taste.
    10. 10
      Stir the soup to break up the fish, and add the cheese sauce, stir to combine.
    11. 11
      Opt; I like to add about a cup of chopped peeled green prawns when I add the cheese sauce.
    12. 12
      You can add any other vegetables that you have on hand; this is just the BASIC recipe.

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    Nutritional Facts for Riki’s Smoked Fish Chowder

    Serving Size: 1 (214 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.5
     
    Calories from Fat 145
    55%
    Total Fat 16.1 g
    24%
    Saturated Fat 10.1 g
    50%
    Cholesterol 49.7 mg
    16%
    Sodium 280.4 mg
    11%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.4 g
    9%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    fish fillets

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