Galway Bay Seafood Chowder

Description

2 medium onions, finely chopped

2 celery sticks, finely chopped

1 tbsp olive oil

4 medium potatoes, peeled and cubed

500 ml water or fish stock

1 liter milk, or half milk and half cream

500g smoked cod, haddock or seafood mix, skinned and de-boned

In a large pot add olive oil and the chopped onion and celery. Sauté for 5 minutes. Add the water, the potatoes, and the Cape Cod Fish Chowder seasonings. Bring to a boil and simmer for 20 minutes, Cube the fish and add it with the milk/cream to the pot of chowder. Barely simmer on very low heat for the a further 10 minutes. Let chowder rest for 10 minutes. Remove the bay leaf before serving