SMOKED WHITEFISH RECIPES

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SMOKED-WHITEFISH CHOWDER RECIPE - ANDREW CARMELLINI | FOOD ...



Smoked-Whitefish Chowder Recipe - Andrew Carmellini | Food ... image

To make this lightly smoky chowder, Andrew Carmellini cleverly cooks potato chunks in milk and cream, which both enriches the potatoes and thickens the broth. He also adds corn and a mix of herbs to brighten the flavor. Slideshow:  More Seafood Recipes 

Provided by Andrew Carmellini

Categories     Chowder

Total Time 45 minutes

Yield 8

Number Of Ingredients 17

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup heavy cream
1 cup milk
Salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 celery ribs, finely chopped
1 leek, white and light green parts only, thinly sliced
1 teaspoon chopped thyme
1 cup dry white wine
3 1/2 cups chicken stock or low-sodium broth
One 10-ounce package frozen corn kernels, thawed
One 2-pound smoked whitefish—skin and bones discarded, fish coarsely flaked (3 cups)
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Tabasco

Steps:

  • In a medium saucepan, cover the potato chunks with the cream and milk. Season lightly with salt and pepper and bring to a boil. Partially cover the saucepan and simmer until tender, about 15 minutes.
  • Meanwhile, in a large soup pot, melt the butter in the oil. Add the onion, celery, leek and thyme and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until nearly evaporated, about 5 minutes. Add the chicken stock and season very lightly with salt.
  • Using a slotted spoon, transfer half of the cooked potatoes to a bowl. Transfer the remaining potatoes and all of the liquid to a blender and puree until very smooth. Add the potato chunks, the pureed potatoes and the corn to the soup pot and simmer just until the corn is tender, about 4 minutes. Stir in the whitefish. Add the dill and parsley and season with Tabasco. Serve hot.

SOUTHWEST SMOKED WHITEFISH RECIPE - FIT MEN COOK



Southwest Smoked WhiteFish Recipe - Fit Men Cook image

Move over Tori Avey, there’s a new smoked whitefish recipe in town. Traditionally, smoked whitefish salad is made from smoked whiting or other buttery white fish. In my recipe I use roughy, since it maintains a moist and fatty flavor and is less prone to drying out in the smoker. You can use my southwest smoked whitefish with some sour cream and mayo to make a delicious whitefish salad dip. Crumble it and add it to a deviled egg recipe, or top it with some chopped fresh herbs. Removing the skin or not is your choice as well although if you can find whole roughy, it’s always impressive to break out a plate with a full fish on it.   Smoked fish is often an easy way to preserve fish for longer, and keeping it in the fridge can help preserve it for longer. You can eat it cold or hot, and adding healthy fish to your diet is always recommended since they are loaded with good fatty acids that keep our body and brain healthy. Those who eat at least some fish every week are shown to have better overall health.   This smoked white fish freezes and reheats well, so you can make a big batch and portion it out with your choice of carb (such as sweet potato or cauliflower rice) for weeknight meals and grab and go lunches. Just heat and serve and you have an easy and filling meal that doesn’t break your back or your bank.   If you enjoyed this smoked white fish recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!  

Total Time -

Prep Time -

Nutrition Facts : ServingSize , Calories 142 calories, FatContent 2g, CarbohydrateContent 0g, CholesterolContent , FiberContent 0g, ProteinContent 30g, SaturatedFatContent , SodiumContent -, SugarContent 0g, TransFatContent

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