CHOWDER RECIPE FISH RECIPES

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FISH CHOWDER RECIPE - FOOD.COM



Fish Chowder Recipe - Food.com image

This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
2 tablespoons margarine or 2 tablespoons cooking oil
1 medium onion, sliced
1/2 cup celery, diced
2 cups raw potatoes, diced
1/2 cup carrot, sliced
2 cups boiling water
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk

Steps:

  • Cut cod fillets into bite sized pieces.
  • Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
  • Cover and simmer 10 to 15 minutes until vegetables are tender.
  • Add fish and cook 10 minutes longer.
  • Add milk.
  • Reheat, but do not boil.
  • Serves 4.
  • Serve hot, with freshly baked home made bread or rolls and butter.

Nutrition Facts : Calories 261, FatContent 8.8, SaturatedFatContent 2.8, CholesterolContent 57.4, SodiumContent 769.5, CarbohydrateContent 20.7, FiberContent 2.8, SugarContent 2.7, ProteinContent 24.4

NEW ENGLAND FISH CHOWDER RECIPE | EPICURIOUS



New England Fish Chowder Recipe | Epicurious image

A classic, easy New England Fish Chowder recipe.

Provided by Jasper White

Yield Makes about 14 cups; serves 8 as a main course

Number Of Ingredients 13

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock ,Traditional Fish Stock ,Chicken Stock , or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
N/A freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Steps:

  • 1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  • 2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
  • 3. Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  • 4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  • 5. When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
  • 6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
  • Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can’4here are alternatives listed in the recipe.
  • For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

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