Cook time: 35 mins
Yield: 3 to 4 serves
Ingredients:
- 2 streaks (about 100 gm) bacon, chopped
- 1 onion, diced
- 1 clove garlic, minced
- 2 stalks celery, chopped
- 2 Tbsp plain flour
- 1½ cup salt-reduced chicken stock
- 1 (about 200 gm) potato, diced
- 1½ cup hot milk
- 80 gm corn kernel, fresh or canned
- 200 gm white fish fillet (cod, barramundi or perch to preference), cut in chunks
- ½ cup light thickened cream
- salt, to taste
- pepper, to taste
- parsley for garnish, finely chopped
- Heat oil in a heavy-based pot over medium heat. Cook bacon until crispy. Add onion and sauté until softened. Push vegetables to sides of the pot. Add more oil in the middle and sauté garlic until aromatic. Add celery and stir fry for 1 to 2 minutes until softened.
- Sift in 2 tablespoons of plan flour in two batches. Combine well and cook for 1 minute.
- Pour in chicken stock. Add potatoes and bring to a boil, covered. Cook until potatoes are soften, yet not too long as you don’t like it mushy.
- Stir in hot milk. Toss in corn kennels and fish meat. Continue to cook for 3 minutes. When fish is just cooked, pour in cream. Season with salt and pepper. Garnish with parsley. Enjoy !
- Any pouring cream can be used as you like, available at supermarkets.
- Warm up the milk in a microwave oven or in a small saucepan in advance. It helps shorten the cooking time.
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