Fish Chowder

 

We're at a funny time of year here in England. The days are getting longer and everywhere there are signs of summer, but temperatures have been quite cool in recent weeks. My body is telling me though that it's time for eating lighter foods - chicken, and fish, and loads of salads. But the cool evenings tell me it's still a time for soups and stews and other warming foods.

I decided to listen to both these internal messages and made a delicious seafood chowder for our dinner one night.

I like dishes that are versatile - ones that can be altered to fit what is in season, and what is in your fridge, and that can be put together without a lot of fuss and bother. This recipe ticks all my boxes.

You too can cook up this seafood chowder in under 30 minutes.

Seafood Chowder

Ingredients:

2 rashers smoked streaky bacon, chopped (or 100gm lardons)
1 medium onion, chopped
2 medium carrots, chopped
2 pints chicken or vegetable stock
3 medium potatoes, peeled and cut into 1/2 inch dice
1 pack fish pie mix (an assortment of cod, haddock, and salmon pieces)
1 bay leaf
1 pack seafood mix (prawns, mussels, and squid)
Seasonal vegetables, cooked and cut into bite-size pieces



1/2 tsp smoked paprika
1 generous dash Tabasco sauce
1 pint milk
salt and pepper to taste

Method:

1. Cut the bacon into pieces and cook until browned in a heavy-bottomed pot  (I recommend the SKK stew pot)
2. Add a tablespoon of olive oil if needed, then add the chopped onions and carrots and cook until softened. 
3. Now pour in the 2 pints stock and bring up to a boil.
4. Add the diced potatoes and cook for 10 minutes.
5. Reduce heat to a simmer, add in the fish and the bay leaf and let it cook for 5 minutes. 
6. Add the pre-cooked mixed seafood and let simmer a further 5 minutes. 
7. Reduce the heat and add in the remaining ingredients. Season with salt and pepper to taste. 
8. Bring up to heat without boiling before serving. (Boiling milk can cause it to curdle, especially if you are using fat-free)

Serve with crusty bread and butter or oyster crackers, if desired. 

Seasonal vegetables: The image I have used has corn as it's vegetable and that is a very traditional addition to many chowders. This time I happened to use green beans and asparagus because that is what was in my fridge, but the next time I may use something completely different.

Fish and seafood: Likewise, you can use any fish to make this dish. I happen to buy the fish pie packs because they are cheaper but also provide a bit more variety than buying a whole fillet of a single fish.

This recipe made 4 generous servings.


Above image by Rootology (Own work by uploader (cooking by uploader, too)) [CC BY-SA 3.0], via Wikimedia Commons

Fish Chowder Made Easy

Do you ever have one of those days when you look at what you have on hand and think "What on earth can I make using that?" Well, so do I.

This week, the mystery ingredient is fish. Now, normally I would make a fish pie or a seafood risotto, but I didn't really want to spend that much time on cooking and besides I forgot to buy any risotto rice this week.

October weather has been quite mild this year, but come evening time temperatures are starting to dip, making this an ideal time of year to start having soups.

And there is my inspiration, I decided to make a fish chowder. A quick check in my Better Homes and Gardens Cookbook just to see how they did their clam chowder, and to get an idea on how much milk they use and what herbs or flavourings they add.

This is what I came up with.

Fish chowder

Ingredients

• 1 tablespoon olive oil
• 4 slices bacon, chopped
• 4 medium potatoes,diced
• 1 large onion, diced 
• 1 pack seafood selection (prawns, mussels, and squid)
• 1 pack fish pie mix
• Dried thyme
• Dried parsley
• Worcester sauce
• Salt and pepper to taste, but start with about 1/2 tsp salt and 1/4 tsp pepper
• 2 cups water
• Vegetable stock cube
• 2 heaped teaspoons corn flour (corn starch)
• 2 cup skimmed milk

Method

1. Heat the olive oil in a heavy-bottomed stewing pot. Add the chopped bacon and cook until crispy.
2. Add in the potatoes, onion, packs of seafood and fish, and stir to mix. Add in the dried herbs, worcester sauce, salt and pepper, water, and vegetable stock. Stir. Bring up to a boil then reduce heat. Leave to simmer about 10 - 15 minutes, until the fish is cooked and potatoes are soft. Uing the back of a wooden spoon, smash some of the cooked potato into the side of the pot and stir back into the soup.
3. Stir 2 heaped spoonfuls corn flour(corn stach) with 2 cups skimmed milk and pour in. Taste and adjust seasoning. Bring back up to a simmer and stir 1 - 2 minutes until it begins to thicken.

Serve with slices of buttered bread.