255 grams rind removed and chopped unsmoked bacon rashers
350 grams skinned cod fillet, then cut it into 2.5 cm per piece
350 grams skinned haddock fillet then cut it into 2.5cm per piece
100 grams cooked shelled prawns
900 ml chicken stock or water
Two tablespoons tomato puree
One tablespoon dried basil
salt
ground black pepper, fresh
One tablespoon cornflour
One and one half tablespoons cold water
fresh parsley, chopped - to garnish
Directions:
Heat oil in an open cooker. Fry the bacon and onion until brown.
Drain off the excess oil.
Add the remaining ingredients to the cooker aside from the
cornflour, parsley and water. Stir thoroughly.
Close the cooker and bring the pressure to high. Cook for 3
minutes then reduce the pressure right away.
Bring the open cooker back to heat. Dissolve the cornflour in
the cold water and stir it in into the chowder. Bring to boil and
stir continuously, then simmer until thickened. Adjust the seasoning
and taste.
Pour into a warmed tureen and sprinkle with parsley.
Serve immediately, it's more delicious if paired with hot French
bread.
