Source:- Google.com.pk
"A creamy chowder full of flavor! Of course regular
ingredients may be used for those not watching their waistline."
Prep time: 15 minutes
Cook time: 40 minutes
Yield: Serves 6.
Ingredients:
1 Tbsp olive oil
1 teaspoon butter
2 medium yellow onions, chopped (about 2 cups)
3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled,
cut into 3/4-inch cubes
2 cups clam juice
1 bay leaf
1 Tbsp fresh thyme, or 1 teaspoon dried thyme
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Old Bay (optional, can use a little paprika and a
dash of cayenne)
1 1/2 to 2 lbs cod*, or other firm white fish, pin bones
removed, fillets cut into 2-inch pieces
1 1/2 cups heavy cream
2 Tbsp chopped fresh parsley
Method:
1 Heat oil and butter in the bottom of a large pot (6-qt)
on medium heat. Add the onions and cook until softened, about 5 minutes. Add
the wine, if using, and turn up the heat, cook, uncovered until the wine
reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)
2 Add the potatoes, clam juice, bay leaf, thyme, salt
and pepper, and Old Bay spice. (The potatoes should be just barely covered with
the liquid in the pot. If not, add water so that they are.)
Bring to a simmer,
then lower the heat to medium and cook, covered, until the potatoes are almost
done, about 10-15 minutes.
3 In a separate pot, heat the cream until steamy (not
boiling).
4 Add the fish to the pot of potatoes and add the
heated cream.
Return to the stove. Cook on low heat, uncovered, until the fish
is just cooked through, about 10 minutes.
Keep your eye on the heat! If you are
using straight heavy cream you should be more easily able to avoid curdling,
even if the soup starts to boil. But if you are substituting light cream, half
and half, or milk, the mixture will likely curdle if it gets near boiling point
(one of the reasons I like using straight heavy cream). Keep the temperature so
that it barely gets steamy, but not simmering. When the fish is just cooked
through, remove from heat.
Mix in the parsley. The flavors will improve if the soup
rests 30 minutes before serving.
Serve with crusty bread or oyster crackers (not for gluten-free
version).
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
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