Melt the margarine in the cooker.
Cut the onions, carrots and fish into neat pieces.
Fry the vegetables in margarine for 5 minutes, taking care they do not brown.
Add the water, the fish (cut into neat pieces), the mixed herbs and seasoning.
Fix the lid and bring to pressure.
Lower the heat and cook for 6 minutes.
Cool the pan under cold water.
When pressure has dropped to zero open lid.
Blend the flour and milk together, add to the chowder, bring, slowly to the boil, then cook for 3 minutes.
Garnish with chopped parsley and serve with toast.

Ingredients:

1 ½ lb. fish – hake, cod or fresh haddock
2 onions
3 carrots
½ pint water
pinch mixed herbs
1 oz. flour
½ pint milk
seasoning
1 oz. margarine

Cooking time: 6 minutes