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500 g
575 ml
2
1
500 g
2
100 g
100 g
10 ml
275 ml
30 ml
Garnish :
45 ml |
smoked cod
(or a mixture of white and smoked cod or white fish)
water
rashers
bacon, rinds removed
large
onion, thinly sliced
small
whole potatoes, scrubbed
large
carrots, thickly sliced
mushrooms,
thinly sliced
canned
sweet corn, drained
mustard
powder
paint milk
chopped
parsley
'buttered'
crumbs |
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Method :
Put the fish in a pan, pour on the
water, cover and slowly bring to the boil. Simmer for about 10 minutes, or
until the fish is firm. Drain, reserving the stock. Skin the fish, remove any bones and
flake into large pieces. Fry the bacon in a large pan until
the fat runs. Spoon off the excess fat. Add the onion slices, stir well and
cook over moderate heat for about 3 minutes. Remove from the heat. Add the potatoes, carrots,
mushrooms and sweet corn. Gradually mix a little of the milk
and the mustard to a smooth paste then stir in the remaining milk. Pour into the pan and strain in the
reserved fish stock. Cover and simmer for about 20
minutes, or until the potatoes and carrots are just cooked. Add the fish and parsley and gently
reheat. Serve sprinkled with 'buttered'
crumbs. Serves 4
Per Serving : 5 g fat, 7 g fiber.
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