Armed Polite Society
Main Forums => The Mess Hall => Topic started by: makattak on October 30, 2018, 09:31:29 AM
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I made this last night and it was really excellent:
https://www.simplyrecipes.com/recipes/fish_chowder/
Now the recipe gives you all the ingredients, but it's basically:
Onions
White Wine
Clam Juice
Potatoes
Seasonings (Thyme, Salt, Pepper, Bay Leaf, Old Bay)
Heavy Cream
Fish
To those I added carrots and celery and a some clam, too.
Cook the onions, carrots and celery in an oil/butter mix until tender (I cook the onions longer than the other two). Add wine and reduce by half.
Add seasonings, potatoes, and enough clam juice/water to cover the potatoes. Simmer (covered) until the potatoes are done.
Lower the heat on the pot and heat the cream separately. Add the cream and the fish (and the clams, if choosing to do so) and keep the heat low. Just steaming, never boiling, and cook until the fish are done (10-15 minutes, tops).
Add some parsley for flavor and serve with a nice sourdough for dipping.
REALLY good on a cold night and cooked a lot faster than I was expecting. It helps if you cut the potatoes smaller.
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What kind of fish did you use?
I love fish chowder, but these days it's not compatible with my diet.
I was at Mtnbkr's a few weeks ago and he made a Carolina style fish stew that was REALLY excellent. I still have a bunch of it in my freezer.
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What kind of fish did you use?
I love fish chowder, but these days it's not compatible with my diet.
I was at Mtnbkr's a few weeks ago and he made a Carolina style fish stew that was REALLY excellent. I still have a bunch of it in my freezer.
I think it was Swai. Just some white fish we had in the freezer that we needed to use.
Any whitefish will work. I prefer Cod (which I made it with the last time I made it), but I also prefer to use up whatever we have first.
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What kind of fish did you use?
I make something similar to the recipe above with catfish.
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I had a Scandanavian style fish chowder with dill that used salmon. It was quite tasty.
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Salmon chowder is very popular in Seattle. Both using fresh and using smoked.
https://www.allroadsleadtothe.kitchen/2014/10/smoked-salmon-chowder.html
https://www.seattletimes.com/pacific-nw-magazine/chowder-means-salmon-in-our-neck-of-the-woods/
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I had a Scandanavian style fish chowder with dill that used salmon. It was quite tasty.
Dill is one of my favorite spices. I may try that instead of parsley next go around.
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The recipe it's is essentially my mother's potato soup, only with no shredded carrots, slightly fewer potatoes, and chunks of fish.
Brad
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Hum... I bet that would be a bowl of absolute awesome with smoked salmon!