Recipe by scarfie
A wonderful dish in winter and a hit at a dinner party. Came from Aunty Bertha.
Top Review by JustJanS
This was good on a cold day and made excellent use of some fish we'd smoked however it lacked "something". Some tabasco at the table lifted it a bit and I think chicken stock instead of salt and water would improve it too. I like lots of veg in my chowders, so would use carrot, capsicum, corn or peas (or any combo of whatever I had of these on hand) to add to it. I could have eaten the entire cheese sauce on its own-it was delicious.
- 2 cups diced raw potatoes
- 3⁄4 cup finely chopped onion
- 1⁄2 cup diced celery
- 2 teaspoons salt
- 3 cups water
- 225 g smoked fish fillet, flaked
- 4 tablespoons butter
- 4 tablespoons flour
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon mustard
- 1 1⁄2 teaspoons Worcestershire sauce
- 2 cups milk
- 1 1⁄2 cups grated cheese
- 1 cup canned tomatoes or 1 cup cooked tomatoes
Directions See How It's Made
- Place potatoes, onions, celery, 1/2 salt and all the boiling water in a deep saucepan.
- Add the flaked fish and simmer with lid on for 10 minutes.
- While this cooks, melt butter in small saucepan. Add flour and remaining salt, pepper, mustard, Worcestershire sauce and milk.
- Cook, stirring, until thick; add cheese.
- Stir until melted.
- Add sauce to fish and veggie mixture; stir until smooth and then add tomatoes.
- Season if necessary and serve with fresh bread rolls.