Cullin Skink

I've always wanted to make this local smoked fish chowder, and I believe I had a go a while back. This time I followed Rick Stein's recepe, mainly because it was simple. I got caught out a bit as I don't have any scales, but you can sort of guess quantities. I ended up with too many diced potatoes floating around in hot milk. I suppose if I had been served this in a pub, I might have liked it, but it seemed like a failure to me. It needs to be creamier and fishier. The flat is smelling very fragrent though.