Chowder Thursday, 07 April 2016 1 Onion1 Fennel5 Celery Sticks2 Carrots2 Shots Pernod Liquor2 Tb Sp Vegetable Oil250g Butter200g Flour/ Plain50 ml Fish stock125 ml CreamMixed Fresh FishSweat off the veg in oil De-glaze with Pernod Melt butter in pot add flour whisk / Simmer to Roux Add Fish stock simmer a small heat until gently thick cabinet 20-25mins Add the vegetables Add cream and fresh fish Author: shauna.mctigue