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-> [Fish, Seafood, Soups & Stews] -> [Legal's inaugral fish chowder Recipe] |
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Legal's inaugral fish chowder
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| Artist: |
_ |
| Categories: |
Fish, Seafood, Soups & Stews |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Butter | | 3
| cup | Diced onions | | 1/4
| cup | Finely grated carrots | | 2
| tsp | Minced garlic | | 1/2
| cup | Flour | | 12
| cup | Concentrated fish stock | | 4
| lbs | Chowder fish fillets, such | | | -as 2 lbs. cod, 1 lb. | | | -monkfish and | | 1
| lbs | Cusk (note from Al: I | | | -believe any firm white fish | | | -will do) | | 2
| cup | Light cream | | 1/2
| cup | Finely grated Monterey Jack | | | -cheese |
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Procedures:
| 1 | Salt freshly ground black pepper heat the butter in a large saucepan until softened, and saute the onions, carrots and garlic in it, stirring frequently, for about 5 minutes. | | 2 | Remove from heat and slowly stir in the flour. | | 3 | Return to the heat, and cook, stirring, for about 4 minutes. | | 4 | Meanwhile, begin heating the stock in a large pot. | | 5 | Whisk the stock into the flour mixture. | | 6 | Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes. | | 7 | Add the fish and simmer about 10 minutes longer. | | 8 | Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. | | 9 | (you won"t distinguish the cheese as such, it is incorporated in the chowder). | | 10 | Reheat the chowder slowly so the cream doesn"t boil. | | 11 | Makes about 3 quarts |
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