Fish Chowder
Ingredients
Butter 30 ml
Carrot 1 med
Leek 1
Onion 1 med
Celery 1 stalk
Stock - Fish 500 ml
Flour 30 ml
Potato 200 g
Cream 70 ml
Fish - Haddock 200 g
Cheese - Cheddar 125 ml
Corn - Frzn 80 ml
Preparation
1. Defrost shrimp on low for 3 - 5 minutes (until thawed enough to shell) Shell and quarter. Set Aside.
2. Cut Haddock into spoon sized pieces. set with the shrimp.
3. Peel, quarter and chop the carrot. Chop the onion coarsely. Chop the leek.
4. Peel the potatoes, an cut into small cubes. Put in a saucepan on boil for 10 minutes or until the potatoes are cooked.
5. In a large pot on a medium-low burner, add the butter and when warm the onion, carrot, celery and leek. Cook until the onion soft and translucent.
6. Turn down the heat and sprinkle with flour letting cook for a minute or two.
7. Stir in the stock - a little at a time - making first a thick paste, then thin before add all the stock. Bring to a boil.
8. Turn down the heat to low, add the Haddock, shrimp and potatoes. Cook for 5 minutes.
9. Pour in the cream. Stir and let come up to temperature. Also add Salt and pepper to taste.
10. Serve in bowls topped with grated cheese.
2. Cut Haddock into spoon sized pieces. set with the shrimp.
3. Peel, quarter and chop the carrot. Chop the onion coarsely. Chop the leek.
4. Peel the potatoes, an cut into small cubes. Put in a saucepan on boil for 10 minutes or until the potatoes are cooked.
5. In a large pot on a medium-low burner, add the butter and when warm the onion, carrot, celery and leek. Cook until the onion soft and translucent.
6. Turn down the heat and sprinkle with flour letting cook for a minute or two.
7. Stir in the stock - a little at a time - making first a thick paste, then thin before add all the stock. Bring to a boil.
8. Turn down the heat to low, add the Haddock, shrimp and potatoes. Cook for 5 minutes.
9. Pour in the cream. Stir and let come up to temperature. Also add Salt and pepper to taste.
10. Serve in bowls topped with grated cheese.
