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 most recently have a little time, I had been looking on the internet the other day. Looking to find new, exciting ideas, inspiring dishes that I have never tried before, to impress my loved ones with. Looking for quite some time but could not find too many interesting stuff. Just before I wanted to give up on it, I came upon this delightful and easy treat by accident on Suncakemom. It looked so scrumptious on its pic, it required prompt action.
It absolutely was not difficult to imagine just how it’s made, how it tastes and just how much boyfriend might like it. Mind you, it is very simple to keep happy him in terms of treats. Yes, I am a blessed one. Or possibly he is.Anyhow, I went to the website and then followed the step by step instuctions that have been accompanied by superb graphics of the task. It just makes life less difficult. I can suppose it’s a bit of a effort to take photographs in the midst of baking in the kitchen as you may will often have sticky hands so that i genuinely appreciate the hard work she devote to make this blogpost and recipe conveniently implemented.
With that said I’m empowered presenting my personal formulas in the same way. Appreciate your the concept.
I was tweaking the original recipe to make it for the taste of my family. I have to say that it was an incredible outcome. They loved the flavor, the structure and enjoyed having a delicacy like this during a stressful workweek. They basically asked for lots more, many more. So next time I’m not going to commit the same miscalculation. I’m likely to multiply the amount to make them delighted.
Fish Chowder Soup 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.