Fish Stock For Hearty Fish Chowder Recipes
FISH CHOWDER SOUP
Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.
Provided by Nagi
Categories Soup
Time 35m
Number Of Ingredients 16
Steps:
- Melt butter in a large pot over medium heat.
- Add garlic and onion, cook for 5 minutes until translucent but not golden.
- Add carrots and stir through.
- Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
- Add flour and stir for 30 seconds - it will become sludgy!
- Slow pour in broth while stirring to dissolve paste, then stir in milk.
- Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
- Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
- Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
- Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
- Serve, garnished with green onions and crusty bread on the side for dunking!
Nutrition Facts : Calories 418 kcal, Carbohydrate 39 g, Protein 37 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 68 mg, Sodium 431 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
FINNISH FISH CHOWDER WITH FISH STOCK
This soup is traditionally prepared in giant iron pots set over an outdoor fire. We used perch, but any firm-fleshed white fish such as cod or red snapper works just as well.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Melt 1/4 cup butter in a 16-quart stockpot over medium heat. Add onions; cook, stirring occasionally, until they are soft and translucent, about 15 minutes.
- Add fish stock to pot. Place peppercorns and allspice on a small piece of cheesecloth, and tie into a pouch with kitchen twine. Add spice sachet to pot, tying one end of twine to handle of pot for easy removal. Raise heat, and bring stock to a boil. Add carrots and potatoes, and return to a simmer. Cook until vegetables are tender, about 25 minutes more. Stir in 3 tablespoons salt.
- Add fish pieces to pot. Reduce heat; simmer until fish is cooked through and opaque, about 3 minutes.
- Stir in remaining 1/2 cup butter and heavy cream. Continue cooking until soup is heated through, but do not allow it to boil, as it will separate. Remove spice sachet. Stir in dill and chives, and season with salt and pepper.
HEARTY FISH CHOWDER
This hearty soup is simple to assemble. Fresh fish and rich homemade stock are the secrets to success. This fish chowder recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Blanch the salt pork in boiling water for 10 minutes. Drain. In a heavy 4-quart casserole, cook the pork over low heat for 5 minutes. Add the onion and saute until soft. Add the fish stock and bay leaves and bring to a simmer. Combine the potatoes with the stock mixture and cook until the potatoes are barely done. Add the scallops, shrimp, and fish and simmer for 5 minutes. Heat the cream and add it to the soup. Season with cayenne, salt, and white pepper. Serve very hot.
FISH STOCK FOR HEARTY FISH CHOWDER
This recipe for fish stock, from Martha Stewart's "Entertaining," can be used to make a delicious fish chowder.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes about 2 quarts
Number Of Ingredients 7
Steps:
- Put all ingredients into stockpot. Bring to a boil, reduce heat, and simmer for 25 minutes. Skim, cool, and strain through a fine mesh.
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- Cook the vegetables: Melt butter in a heavy-bottomed, large pot over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes. Add enough water to the pot to just cover the vegetables with water. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes (depending on the size of the dice). Remove from heat.
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