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Sunday, August 4, 2013

Seafood Chowder

I have been in the mood to cook seafood chowder for nearly a year. How silly of me to have waited this long!! I have eaten chowder in Norway, Sweden and Ireland too. All of the chowders I tasted were delicious and so different. I remember the taste of salmon of the Norwegian chowder, the thick consistency and beautiful flavour of the Swedish saffron chowder and the simple but yet rich taste of the Irish chowder with potatoes and white fish. I have found a few recipes online as one does and changed things around. I improvised with the ingredients and amounts so feel free to do the same with the chowder I cooked. Don’t forget to serve your chowder with some delish bread and butter. Enjoy!


 






Ingredients:
2 tbsp vegetable oil
1 small onion, chopped
150g streaky bacon, chopped
1 fish stock cube (or chicken)
225g carrots, cubed
100g chestnut mushrooms, cubed
pinch paprika
pinch cayenne pepper
100ml white wine
200ml milk
300g pack fish/seafood mix (salmon, prawns, cod and smoked haddock or similar)
100ml single cream
small bunch parsley, chopped
1 tsp fresh thyme
1 tsp tarragon
 


Method
  1. Heat the oil in a large saucepan over a medium heat, and then add the onion and bacon. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir in the white wine and then cook for a further 2 minutes.
  2. Add the fish or chicken stock and bring it up to a gentle simmer. Add the carrots, mushrooms and a little bit of water, cover, then simmer for 10-12 minutes until the veggies are cooked through.
  3. Add the cayenne pepper, paprika and some seasoning, and then stir in the milk.
  4. Tip the fish mix into the pan, gently simmer for 4 minutes. Add the cream and then simmer for 1 min. Sprinkle with the parsley, tarragon, thyme and serve with some fresh bread.




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