Author Topic: FISH CHOWDER  (Read 7933 times)

Offline nola276

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FISH CHOWDER
« on: November 14, 2011, 02:33:06 am »


Name of Recipe:FISH CHOWDER
Number of People:4
Ingredients:

40 gms melted butter or oil.
4 rashers bacon chopped.
1 brown onion.
2 garlic cloves.
2 tablespoons plain flour.
1 liter salt reduced chicken stock.
2 dried bay leaves.
2 large Desiree potatoes - peeled and cut into 1cm cubes.
2 cans corn kernels, drained and rinsed.
1/2 kg fish fillets cut into 3cm chunks (check for bones)
1/3rd cup pure cream
1/4 cup chopped fresh chives.
1 dessertspoon curry paste (or to taste)

Preparation:

Add garlic & onion to bowl and pulse on Turbo until chopped.
Add butter or oil, bacon pieces and flour.  Saute 3 minutes 90 degrees, speed 3.
Add Butterfly.
While stirring speed 3, gradually add the chicken stock and water.  Stir until well combined.
Add Bay Leaves, potato, corn and curry paste and simmer 20 minutes 90 degrees, speed 1 MC in.
Add fish and simmer 6 minutes, 90 degrees, speed 1 MC in.
Add chives and cream and stir 30 sec, speed 1 to combine.

Photos:

Tips/Hints:

This is a recipe I have made on and off for quite some time.  I have converted it for my Thermo Chef, so where it says add butterfly, just use your reverse function and maybe boost the temp by 10 degrees.  It is the most delicious, non fishy smelling soup with a gentle taste of fish.  You could also add prawns if you wish.

« Last Edit: December 05, 2011, 02:50:31 am by nola276 »
Cheers, Nola.

Yesterday is history, tomorrow is a mystery, today is a gift - that's why it's called the present.
My Blog: http://watercolourwalkabout.blogspot.com/

Offline Lellyj

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Re: FISH CHOWDER
« Reply #1 on: November 14, 2011, 06:52:46 am »
Thanks Nola

I love chowder!  :D :D
Teacher and Mum in Phillip Island, Victoria

Offline nola276

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Re: FISH CHOWDER
« Reply #2 on: November 14, 2011, 10:48:20 am »
Well you'll like this one then.  I don't like fish soup, can't usually get my nose around it, but this is gorgeous and not strong smelling at all
Cheers, Nola.

Yesterday is history, tomorrow is a mystery, today is a gift - that's why it's called the present.
My Blog: http://watercolourwalkabout.blogspot.com/

ElsieD

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Re: FISH CHOWDER
« Reply #3 on: November 14, 2011, 04:13:13 pm »
We don't use dessert spoons in Canada as a measure.  Can you tell me how many MLs a dessert spoon contains?  This soup looks delicious and I would like to make it.  If it equates to an Australain tablespoon that would be about 20 mls, is that correct?  Thank you.

ElsieD

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Re: FISH CHOWDER
« Reply #4 on: November 14, 2011, 04:15:08 pm »
PS - What is the buttercream fat percentage in pure cream?

Offline Cornish Cream

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Re: FISH CHOWDER
« Reply #5 on: November 14, 2011, 07:52:01 pm »
We don't use dessert spoons in Canada as a measure.  Can you tell me how many MLs a dessert spoon contains?  This soup looks delicious and I would like to make it.  If it equates to an Australain tablespoon that would be about 20 mls, is that correct?  Thank you.
Elsie a dessertspoon is less than a tablespoon, a dessertspoon= 10mls.
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline nola276

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Re: FISH CHOWDER
« Reply #6 on: November 15, 2011, 01:18:12 am »
Hi Elsie, your dessertspoon query has been answered already.  As for the cream, it doesn't really matter.  I use light cream most of the time, but it is extra nice (although not real good for you) if you use full fat cream.
Cheers, Nola.

Yesterday is history, tomorrow is a mystery, today is a gift - that's why it's called the present.
My Blog: http://watercolourwalkabout.blogspot.com/

ElsieD

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Re: FISH CHOWDER
« Reply #7 on: November 15, 2011, 03:02:18 pm »
Thank you for your responses.  You can bet that I will be making this!

Offline nola276

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Re: FISH CHOWDER
« Reply #8 on: November 17, 2011, 04:56:52 am »
I made this today for the first time in the Thermie.  As I said in my post, I have been making it for a long time in a saucepan, but had just converted it to the thermie.  I worked a treat, but I have amended my recipe as there was a bit too much in the jug.  The recipe as it reads now is correct.
 :)
Cheers, Nola.

Yesterday is history, tomorrow is a mystery, today is a gift - that's why it's called the present.
My Blog: http://watercolourwalkabout.blogspot.com/