Seafood Chowder
Nice and creamy seafood chowder Irish way.
Equipment
- 1 fin strainer
Ingredients
- 600 grams pink salmon (21.16 oz)
- 400 grams cod (14.10 oz)
- 200 grams king prawns (7.05479 oz)
- 500 ml vegetables stock
- 500 ml fish stock
- 300 ml double cream
- 1 big potato
- 1 big onion
- 2 stalk celery
- 1 big carrot
- 100 ml olive oil
- Salt
- Black pepper (Optional)
- 1 tbsp butter
- Fresh parsley
- smoked bacon (Optional)
- 1 clove garlic
- Bayleaves
- ½ lime
Instructions
- Remove skin from fish and cut into large cubes about 1 inch per side.
- Cut celery into very small cubes.
- Cut carrot, onion and potato into small cubes of approx 1cm or 2cm to your liking.
- Optionally you can add a piece of smoked bacon to give more flavor. After sautéing the vegetables, it will be discarded.
- Sauté the onion and the potato together with the oil and a tablespoon of butter over high heat for approx. 2 minutes.
- When the onion is starting to turn transparent add the carrot and celery.
- Optionally you can add a halved clove of garlic to be able to remove it later along with the lime and bay leaf.
- Add a little salt and cook over medium heat for a few minutes.
- It is very important to verify that the potato is still hard. Do not overcook. It has to stay hard.
- When the potato can be cut with a knife but still using some force (it is still hard) add the broth
- Add half a lime and a few bay leaves and bring back to a boil over medium heat.
- Add the salmon and cod and cook over medium/low heat for approx 5 minutes.
- If the prawns are raw, add them now.
- In order not to stop the cooking, preheat the cream and then add it. Bring to a boil again over low heat. (Remember that when boiling the cream rises and can overflow. Be careful if the saucepan is covered so that this does not happen).
- If the prawns were precooked add them now.
- Check the salt and if necessary add more.
- Cook until potato and fish are done. It is important that both vegetables and fish are not overcooked. They have to be "al dente".
- To slightly thicken the soup:In a bowl, dilute two tablespoons of flour in hot broth and add them to the soup with a fine strainer to avoid lumps.(Add more flour if you prefer it thicker.)
- When it is ready, let it rest for a few minutes.
- It can be decorated with parsley or dill.
- That's it. Enjoy!
Video
Notes
As usual. All cooking times are relatives to the size you cut the vegetables and fish, and the heat power of your cooking stove. As usual. All cooking times are relatives to the size you cut the vegetables and fish, and the heat power of your cooking stove. As well as, if you like the soup lighter, you can put less fish.
It all depends on what you like. The next day it will be even tastier 👍. This recipe is for a slightly light chowder. If you prefer it a little stronger, you have a few options:
When you cut the fish, do not press it with the knife so as not to crush it. Instead, cut using the full edge of the knife.
That way the cubes will be even.
It all depends on what you like. The next day it will be even tastier 👍. This recipe is for a slightly light chowder. If you prefer it a little stronger, you have a few options:
- Can be added smoked bacon when start sautáing the potatoes and onion. Before adding the broth, it can be discarded.
Additionally you can cook and chop it very finely and add it at the end as decoration and to give more taste to the chowder. - You can add a garlic clove before adding the broth. Don't burn the garlic.
- Of course you can change salmon or cod for any other fish you like. Even a smoked fish will be great.
When you cut the fish, do not press it with the knife so as not to crush it. Instead, cut using the full edge of the knife.
That way the cubes will be even.