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-> [Appetizers, Fish, Seafood, Soups & Stews] -> [Fish and leek chowder Recipe] |
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Fish and leek chowder
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| Artist: |
_ |
| Categories: |
Appetizers, Fish, Seafood, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Margarine | | 1/2
| cup | Onion, chopped | | 2
| | Carrots, medium, chopped | | 1
| cup | Bell Pepper, chopped | | 1/2
| cup | Anaheim Chili, chopped | | 2
| cup | Tomatoes, Italian, chopped | | 4
| med | Potatoes, peeled and cut | | | -into ? cubes | | 1
| cup | Fish Stock | | 4
| | Leeks, chopped, white only | | 2
| | Bay leaf | | 1
| cup | White Wine, Sauvignon Blank | | 1
| tsp | Black Pepper | | 1
| tsp | Thyme, 2 fresh sprigs | | 2
| tbsp | Parsley, chopped | | 3/4
| lbs | Shark, cut into ? cubes | | 1/4
| lbs | Dried Cod, refreshed | | 1/4
| lbs | Bay Scallops | | 1
| can | Evaporated Skim Milk | | | -12 oz. |
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Procedures:
| 1 | Melt the margarine in a large soup kettle. | | 2 | Add the onion and cook over moderate heat until soft, 3 minutes. | | 3 | Add the carrots, cook for several minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3 minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and parsley. | | 4 | Bring to a low boil, reduce the heat and simmer, covered, until the potatoes are almost done, 10 to 20 minutes. | | 5 | This is the point to do ahead have ready to add the fish, on the day it is to be served. | | 6 | Bring the chowder base to a simmer and add the fish and scallops and simmer, covered until the fish is just done, 5 to 15 minutes (don"t overcook). | | 7 | Add the evaporated milk and stir gently. | | 8 | Serve at once. | | 9 | Garnish with washed parsley leaves, and hot pepper sauce |
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