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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is my chowder. Looks complex but totally worth it. My father eats chowder everywhere he travels and he says this is the best! It's plain as he likes plain, so experiment with this basic recipe. Ingredients:
2 sticks celery, roughly chopped |
2 carrots, roughly chopped |
1 medium onion, roughly chopped |
3 medium potatos, peeled and diced |
1 medium kumara (or sweet potato instead), peeled and diced |
2 shallots, finely chopped |
2 small chilli peppers, deseeded and finely chopped |
400g smoked fish, flaked off the bone (in nz i use kingfish) |
600g fresh fish, firm flesh, chopped (in nz i use hapuka) |
12 small scallops, halved |
1 small tin sweetcorn |
1/2 bottle good dry white wine |
1/3 pint light cream |
4 cloves garlic |
1 sprig oregano |
4 bay leaves |
salt and pepper to taste |
3-4 sprigs parsley, finely chopped |
25g butter |
some olive oil |
Directions:
1. Put your potato and kumara In a larege pan and add enough water to cover. Bring to boil.
2. In a medium pan heat olive oil and add the carrot, onion and celery to sweat off.
3. Add garlic to the carrots etc. after 4 minutes and cook 1 minute more.
4. To carrots etc, add about 1.5 pint boiling water and keep simmering for 30 minutes - this makes a 'mirepoix' stock.
5. Drain the mirepoix through a sieve into the potato pot - all we're looking for is flavour so throw away the vegetables!
6. Add wine, bay leaves and oregano to pot
7. As potato softens, you can 'mash' them against the side of the pot using a flatback spoon. This slowly thickens the chowder - no flour necessary! Repeat this during cooking, a bit at a time, as it encourages you to keep stirring!
8. In a small frypan, heat butter, shallot and chilli, just long enough to start caramelising the shallot, then add to pot.
9. Add smoked fish to pot
10. Simmer 30 minutes more
11. Add sweetcorn, chopped fish, scallops and cream and simmer 5-10 minutes more
12. Add parsley, salt and pepper to taste
13. serve with very fresh bread and butter
14. =======
15. Note - keep lid off to help excess liquid evaporate, but if you think it's too thick, add more at any stage (wine or cream)
16. Note - instead of making mirepoix you can buy a commercial stock, but it's not the same!
17. Note - remove bayleaves before serving...they stick in the throat more than fishbones!
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