Fish Chowder

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 currently have a little time, I was searching on the internet the other day. Looking for fresh, exciting thoughts, inspirational recipes that We have never tasted before, to treat my loved ones with. Hunting for a long time unfortunately could not find too many interesting stuff. Just before I thought to give up on it, I ran across this delightful and easy treat simply by chance. It seemed so tempting

on its pic, it called for fast action.

It had been easy to imagine just how it is made, its taste and just how much boyfriend will probably like it. Mind you, it is very easy to keep happy the man in terms of treats. Yes, I am a lucky one. Or possibly he is.Anyways, I went to the website: Suncakemom and then used the detailed instuctions which were combined with wonderful photos of the method. It just makes life rather easy. I can imagine that it is a bit of a inconvenience to shoot pics down the middle of cooking in the kitchen as you may will often have gross hands thus i really appreciate the hard work she devote to build this blogpost and recipe conveniently followed.

With that said I am encouraged to present my own recipes in the same way. Appreciate your the concept.

I was fine tuning the main formula create it for the taste of my family. Need to tell you it had been an incredible outcome. They enjoyed the taste, the overall look and loved having a treat such as this during a busy workweek. They quite simply demanded lots more, more and more. Thus the next occasion I’m not going to commit the same mistake. I’m likely to twin the quantity to make them pleased.

The Fish Chowder Soup originally is from 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.

Written by