How many soups are out there and since when have we even cared? Let’s just make a tasty fish chowder and let the world take care of the rest!
As I lately have a little time, I had been searching on the internet last week. Looking for new, fascinating ideas, inspirational recipes that I’ve never tried before, to amaze my loved ones with. Looking for a long time yet could not find too many interesting stuff. Just before I thought to give up on it, I came upon this yummy and simple treat by chance. It looked so mouth-watering on its photo, that required fast actions.
It was not so difficult to imagine how it’s created, how it tastes and just how much boyfriend will probably like it. Mind you, it is extremely simple to delight the man in terms of cakes. Anyway, I visited the blog: Suncakemom and then followed the step-by-step instuctions that had been accompanied by great images of the task. It just makes life much simpler. I can suppose it’s a bit of a effort to take photos down the middle of baking in the kitchen as you may most often have sticky hands so I really appreciate the hard work she put in for making this post .
With that said I am inspired presenting my own dishes in a similar way. Many thanks for the idea.
I was tweaking the original mixture to make it for the taste of my family. I’ve got to mention it was a terrific outcome. They enjoyed the taste, the overall look and loved getting a delicacy like this in the middle of a hectic week. They basically asked for more, a lot more. Thus next time I’m not going to commit the same mistake. I am likely to twin the quantity .
Fish Chowder credit goes to SunCakeMom.
Gut and clean the fish.
Remove the head and the bones as much as it is possible then slice up the fish fillets.
Rinse the head and bones then add them to a pot of water.
Bring it to boil then simmer until the meat separates from the bones for about 30 minutes.
With an immersion blender, or puree the fish and the bones as much as possible.
Run the fish stock through a sieve to remove remaining fish bones. Scrape through as much fish as possible. This is a rather ungrateful part, even if we have a special equipment to make it easier.
Melt butter in a frying pan then saute the diced onion, carrot, celery and salt on high heat until the onion gets a glassy translucent look for about 5 minutes.
Reduce the heat then slowly fry the vegetables until they caramelize for about 15 minutes.
Increase the heat then add the optional vegetables and the fish chunks.
Stir fry for about 3 – 5 minutes. (If frozen vegetables are used more time is needed but not for the fish.)
Add the fish stock and cream then bring it to boil. Take it off heat, let it cool a couple of minutes then serve.