Smoked fish chowder 

Ingredients
30g butter
1 onion sliced
2 Tbsp plain flour
2 cups milk
2 cups fish stock (or chicken stock with a splash of fish sauce)
½ cup white wine
3 medium potatoes, peeled and cut in 2cm cubes
400g smoked cod, bones and skin removed and flesh torn into large pieces
Salt and pepper to taste
½ cup chopped parsley
Serves 4

Method
Heat the butter in large saucepan over medium heat. Add the onions and cook, stirring for 3-4 mins or until starting to soften (do not allow to brown).
Add the flour and cook, stirring for 1 min, ensure the flour doesn’t brown on the base of the pan. Gradually add the milk whisking until smooth. Add the stock and wine and continue to stir for 3-4 min or until the mixture thickens slightly.
Bring to a simmer and add the potatoes. Cook for 6-8 mins or until potatoes have softened.
Add the cod and cook for a further 5 mins. Stir through seasoning and parsley.

Chook’s note: this is so simple but very tasty.  Try either substituting or adding mixed seafood for a more complex flavor if you prefer.  Serve in scooped out sour dough cobb loaf for a touch of the San Francisco pier front.