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This soup is an incredibly tasty and filling meal. If you don't have a tin of cheese soup, the same procedure can be followed using a tin of condensed tomato & rice soup, with the addition of some chopped red pepper and celery. The taste is completely different, so you can in fact amaze your friends twice over, without them realising it's the same basic recipe!
SERVES 4 Preparation Time: 15 Minutes |
| 1/2 lb.grouper, or other firm white fish,filleted | 1 cup evaporated milk |
| 2 large potatoes | 1 tin condensed cheese soup |
| 1 medium onion,chopped | 1 tblsp.sherry |
| 1 clove garlic,crushed | 1 tblsp.basil |
| Hot pepper sauce, to taste | |
In a medium saucepan, partly boil the peeled and roughly chopped potatoes in 2 cups of water - about 5 minutes should do. Remove pan from heat, but do not drain vegetables, as the liquid will also be added to the chowder.
Heat a tablespoon of cooking oil in a large saucepan, and gently fry the onion and garlic until soft but not browned. Add the potatoes and their reserved water to the large saucepan. Using the medium saucepan again, poach the fish fillets in a little water until they turn white. Drain the liquid off and add fish to vegetable pan. Add the rest of the ingredients., and stir well to mix thoroughly. Simmer for about 10 minutes, stirring occasionally.