Tuesday, June 22, 2010

Fish Chowder


Its nice to have a bowl of hot soup during cold winter days...

I used whatever fish I had in my freezer section... it would be nice to add a little touch of smoked fish... it will give that lovely flavour of smoked fish and cream...
  • hiramasa and salmon cutlets - deboned and cut into chunks...
  • 1 brown onion - chopped
  • 2 garlic- chopped
  • 1 1/2 cups of fish stock (use the fish bones and whetever flesh left on the bones ...bring to boil with some salt and water)
  • diced potatoes
  • 100g sliced mushrooms
  • 1 cup of milk or 300 ml cream
  • 2 tablespoon of plain flour
  • 50g butter
  • some thyme
  • bay leaf
  • paprika
  • salt and pepper
Melt the butter in a hot pan with a little bit of olive oil. Saute the onion and garlic until transparents... Add in flour and give a quick stir around the pot. Pour in the fish stock with bay leaf. Add potatoes and bring to boil and simmer for a while until the potatoes are soft and tender. Add milk or cream, with a dash of paprika, a pinch of thyme and salt and pepper to taste. Leave it to simmer again to enhance the flavour.

Lastly add fish and mushrooms.... Bring to a quick boil for few minutes until the fish chunks are cooked, cover and turn off the heat. Serve with bread rolls...

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