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 recently have a little time, I had been surfing on the internet the other day. In need of fresh, exciting thoughts, inspirational dishes that I’ve never tested before, to astonish my loved ones with. Hunting for a long time but could not discover any interesting stuff. Right before I wanted to give up on it, I found this tempting and simple treat simply by chance. The dessert looked so scrumptious on its pic, it called for fast action.
It absolutely was not difficult to imagine just how it’s created, how it tastes and just how much my husband will love it. Mind you, it is quite easy to impress the man when it comes to cakes. Yes, I am a lucky one. Or possibly he is.Anyway, I went to the blog: Suncakemom and then used the simple instuctions that had been combined with nice images of the process. It really makes life less difficult. I could suppose it is a bit of a hassle to shoot photos in the middle of cooking in the kitchen as you may will often have gross hands so that i sincerely appreciate the time and energy she placed in to build this blogpost and recipe conveniently followed.
With that in mind I am empowered to present my very own recipes in a similar fashion. Thanks for the idea.
I was fine tuning the original recipe create it for the taste of my loved ones. I have to say that it was a great outcome. They loved the flavor, the thickness and loved getting a delicacy like this in the middle of a lively workweek. They quite simply demanded lots more, a lot more. So the next occasion I’m not going to make the same miscalculation. I’m gonna double the volume to keep them delighted.
The Fish Chowder Soup 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.
SunCakeMom 