We’ve been under a blizzard warning today and haven’t even ventured outside. Here on the east coast we know what to do during stormy weather – keep calm and make soup! The key to managing when roads are impassable is to have a good stock of staples on hand at all times. Had we lost power, we might have subsisted on tuna, or peanut butter, or dozens of other “in a pinch” choices. But this time we were fortunate to just have to hunker down and keep warm.
Our easy, delicious chowder was made from ingredients we always have on hand: frozen fish fillets, potatoes, onions, carrots, celery, and a few other flavours.
For two:
Place 240g/8oz fillets on a plate to thaw enough to safely dice. Meanwhile…
Dice:
1 peeled potato
1 medium onion
1 peeled carrot
1 stalk celery
Bring to boil and simmer in 250ml/2c water until tender.
Add diced fish and:
2 bottled or canned anchovies, chopped
2 ml pepper
Simmer until fish is cooked and will flake.
Add:
1 can evaporated skim milk
Heat through and enjoy with crackers or whole meal bread. We did!
