Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Egg free, Kid friendly, Nut free
Course: Main
Favourite flavours: Seafood, Soup

From the July 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

15g butter
2 onions, thinly sliced
3 potatoes, peeled, diced
2 tablespoons plain flour
4 cups (1L) fish stock
750g firm white fish fillets, such as snapper or sea bream, cut into large chunks
1 cup (250ml) hot milk
1 cup chopped parsley
crusty bread, to serve

METHOD

Melt butter in a heavy-based saucepan on low heat. Sauté onion for 5 minutes, until golden and soft.

Add potato and stir in flour. Add stock. Bring to a simmer. Cook for 10 minutes, until thick. Add fish pieces and cook for 6 minutes, until tender. Stir in hot milk and heat slowly without boiling. Season to taste and stir in parsley. Serve with a grinding of pepper and crusty bread.