Ingredients:
– 4 sticks celery, diced
– 2 small brown onions, diced
– 2 corn cobs, corn removed
– 20g butter
– 3 potatoes, diced – keep the skin on
– 1 tbsp old bay
– 2 bay leaves
– 500ml fish stock
– 750ml milk
– 80g flour
– 600g fish (use what’s good – white fish, salmon, prawns, scallops all work well)
– Parsley, chiffonaded
– Salt and pepper to taste
– Brioche to serve
Method:
1. Add the butter to a large pot over a medium-high heat
2. Once melted, add the celery and onions and sauté for 4-5 minutes
3. Season with salt and pepper and add the old bay
4. Next, add the potatoes and fish stock
5. In a separate bowl, whisk the flour into the milk
6. Add the corn to the pot, followed by the milk
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently
8. Add the raw fish to the pot and simmer on low for 10 minutes
9. Finish with the parsley and serve with toasted Brioche bread
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