FISH CHOWDER SOUP RECIPE
Fish
Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A
thick and hearty creamy white fish soup, I adore this combination of tender
potatoes, carrots, sweet corn and peas with big flakes of fish.
Prep
Time : 10 mins
Cook
Time : 25 mins
Total
Time : 35 mins
Servings : 5
INGREDIENTS
·
40g
/ 3 tbsp butter , unsalted
·
2
garlic cloves , minced
·
1
small onion , finely chopped
·
2
small carrots , halved, cut into 0.5cm / 1/5" slices
·
1/2
cup (125ml) dry white wine (can skip)
·
1/4
cup (35g) flour (plain / all purpose)
·
3
cups (750 ml) milk , any fat %
· 2
cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium
(Note 1)
·
2
cups potato , 1.5 cm/ 0.5" cubes (~1 large potato)
·
1
cup corn , frozen or canned (drained)
·
0.5
tsp salt , plus more to taste
·
Finely
ground black pepper
·
600
g/1.2 lb white fish fillets , skinless, cut into 2cm / 4/5" pieces (Note
2)
·
1
cup peas , frozen
GARNISH/SERVING (OPTIONAL)
·
1/4
cup green onions , halved and finely sliced (garnish)
·
Crusty
bread for dunking
INSTRUCTIONS
1.
Melt
butter in a large pot over medium heat.
2.
Add
garlic and onion, cook for 5 minutes until translucent but not golden.
3.
Add
carrots and stir through.
4.
Turn
heat up to high and add wine. Stir then let it simmer rapidly until it's mostly
evaporated.
5.
Add
flour and stir for 30 seconds - it will become sludgy!
6.
Slow
pour in broth while stirring to dissolve paste, then stir in milk.
7.
Add
potato, corn, salt and pepper. Bring to simmer then turn heat down so it's
simmering gently.
8.
Cook,
stirring every now and then, for 8 minutes or until potato is almost cooked.
9. Add
fish and peas, simmer for 3 minutes or until fish is just cooked (should flake
easily).
10.Adjust
salt and pepper to taste. If soup is too thick, add a touch of water or milk.
11.Serve,
garnished with green onions and crusty bread on the side for dunking!
NOTES
1.
Broth / liquid stock - in order of preference
a)
first
choice is homemade or good quality store bought fish stock (I avoid standard
supermarket fish stock like Campbell's, good fish stock is sold at fish shops)
b)
clam
juice (not sold in Australia, it's in the US and Canada. Great for seafood
soups, pastas, etc, way better than supermarket fish stock)
c)
chicken
broth - this is what I use for everyday purposes, you still get GREAT flavour
in the soup from the fish that is poached in the broth.
This is not a soup suitable to make
with stock cubes or bouillon powder - you really need to buy or make a liquid
stock.
2. Fish - this is ideal made with
"meaty" firm fish such as: Snapper, barramundi, tilapia, basa, cod,
ling, monkfish, marlin, latchet (gurnard), leatherjacket, Spanish mackerel,
shark (flake), salmon.
Avoid
delicate fish such as whiting,
garfish, John Dory, flat fish (flounder, sole) and flathead as they tend to
fall apart in soup.
Avoid
lean fish like
Swordfish, tuna, kingfish, normal mackerel. These tend to be a bit dry unless
cooked with care if it’s not the super fatty bit like the belly which is hard
to get outside of Japan! So best not used in soup.
Recipe
from recipetineats.com
Delicious Food Recipes
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