Fish Chowder
Fish Chowder
Fish Chowder recipe, brought to you by MiNDFOOD.
Fish Chowder
Traditionally made with clams, this chowder – or thickened soup – uses a mix of boneless fish fillets and cockles. Packed full of celery, carrots and potatoes it’s a delicious way to add plenty of vegetables to your diet.
Serves 4
20g butter
1 tbsp olive oil
1 brown onion, finely chopped
2 sticks celery, finely diced
1 large carrot, finely diced
2 large potatoes, peeled, diced
1/4 cup plain flour
1 cup fish stock
4 cups water
1 lemon, finely grated rind and 2 tbsp juice
3 50g thick white boneless fish fillets, cut into 3cm pieces or salmon fillets
500g cleaned cockles
½ cup small flat-leaf parsley leaves
small dinner rolls, to serve
butter, to serve
1 Heat butter and oil in a large deep saucepan over medium heat. When butter has melted, add onion, celery, carrot and potatoes. Stir until well combined. Cook for 8 minutes or until tender. Sprinkle flour over vegetables and stir until combined.
2 Pour stock, water and lemon juice slowly into pan, stirring constantly. Add lemon rind and simmer for 20-25 minutes or until vegetables are very tender.
3 Add fish and cockles, cover and simmer for 10 minutes or until fish is cooked and cockles open. Discard any unopened cockles.
4 Ladle into serving bowls and sprinkle with parsley leaves. Serve with small dinner rolls and butter.
One Comment on Fish Chowder
I made a recipe similar to this the other weekend at home….but by mistake instead of what I thought was the end of a carafe of red wine, I put in over a cup full of WHISKEY!!!!
I had to dilute the chowder because the whiskey was so strong, but I got used to the taste so I took it to my Scottish friends who reckon I am well onto something …and said it could be a winter warmer for our local restaurant / cafe / bar the appropriately named Funky Fish …….so I went to eat there after we drove down the length of the beach on Sunday from Maunganui Bluff to Baylys Beach, and I told the staff all about it!………………………………………………….. I suggested it could take off as a Winter Special on the menu for their Scottish-born customers and visitors from around the world!!!!