Hearty Smoked Fish Chowder

Ingredients

Fresh parsley, chopped

2 tablespoons for garnish

Salt and pepper

to taste

Bay leaf

1

Fresh thyme, chopped

1 teaspoon

Milk

2 cups

Fish or vegetable broth

4 cups

All-purpose flour

3 tablespoons

Butter

2 tablespoons

Garlic, minced

2 cloves

Carrots, diced

2

Celery stalks, diced

2

Onion, diced

1 large

Potatoes, diced

2 large

Smoked fish fillets

2 cups, flaked

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, carrots, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the flour to create a roux, cooking for about 1 minute until well combined with the butter and vegetables.
4. Gradually whisk in the fish or vegetable broth, ensuring the roux is fully dissolved into the liquid.
5. Add the diced potatoes, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are cooked through.
6. While the chowder is simmering, flake the smoked fish into bite-sized pieces. Make sure to remove any bones.
7. Add the smoked fish and milk to the pot. Stir gently and cook for an additional 5 minutes, or until the chowder is heated through.
8. Before serving, remove and discard the bay leaf.
9. Serve the smoked fish chowder hot, garnished with fresh parsley. Enjoy with a slice of crusty bread for a complete meal.