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Fish Chowder

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lavender

lavender Report 18 Jul 2015 12:09

Thank you Ann and All.

I found recipes on BBC Good Food recipes, I often look there.

My most recent whole salmon head/bones produced enough stock for three batches of stock. I've frozen two, I thought it would be ok if I make the soup and get it eaten up the same day.

AnninGlos

AnninGlos Report 18 Jul 2015 09:24

Sounds lovely, the best fish chowder I had was at Rockport near Boston USA. Best lobster there too. I shall copy your recipe though lavender to the recipe thread.

Researching:
Photo spring Researching Somerset, Dorset, Hampshire, Derbyshire, Staffs, Devon, Glamorganshire. Ingram, Masters, Tamblyn, Knight, Warner, Bate, Allen, Riggs, Dominey, Duffin

+++DetEcTive+++

+++DetEcTive+++ Report 18 Jul 2015 08:26

We cook the whole fish. No raw bones/head to play with. Fish stock cubes probably wouldn't be so good. :-0
Your recipe sounds really good!

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Dormant member as from 20 Sep 2019 . Click on my board name to send a message

LadyScozz

LadyScozz Report 18 Jul 2015 01:33

I love seafood chowder; the best I ever had was in Ireland.

I've tried many recipes, but they just didn't hit the mark. In winter I sometimes make Cullen Skink, it's easy.

lavender

lavender Report 17 Jul 2015 22:37

I've been making it just recently, just combining a few online recipes to produce a delicious and nutritious soup. It's a compete meal with a chunk of crusty bread and butter.

I had bought a whole salmon and asked for the head and bones. I made a good stock adding these to water, fresh thyme, onion, carrot and celery.

I didn't have a leek but gently softened shallots from the garden. I added a couple of diced potatoes and cooked for a further minute before adding the strained fish stock. (Any bones or fish skin could be used to make your stock, I guess)? edit* cook potatoes in fish stock here!

The recipes say to remove some of the cooked potatoes and leeks/shallots and put to one side. I then added sweetcorn and a little milk to the remaining liquid, warmed it through, and blitzed with the whirly thing. I didn't add cream as I wanted a light, refreshing soup but many recipes for Chowder add cream, too.

I then added chunks of white and smoked fish, on one occasion a couple of chopped scallops as a treat, and simmered gently for a couple of minutes until just cooked through. Prawn, mussels and seafood would all be delicious, too. I stirred in the extra diced potatoes, leeks/shallots before indulging.

There are many recipes and variations online and definitely worth the effort.