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 lately have a little time, I was browsing on the web yesterday. Trying to get new, intriguing tips, inspiring meals that I’ve never tested before, to treat my loved ones with. Hunting for a while yet couldn’t discover lots of interesting things. Right before I wanted to give up on it, I came across this yummy and simple treat by chance. The dessert looked so yummy on its pic, that required quick action.
It was not difficult to imagine the way it is made, how it tastes and how much my hubby will probably love it. Mind you, it is very easy to impress him when it comes to desserts. Yes, I am a lucky one. Or perhaps he is.Anyhow, I got into the blog: Suncakemom and then used the detailed instuctions that had been accompanied by wonderful graphics of the operation. It really makes life much easier. I can suppose it is a slight inconvenience to take photos in the midst of baking in the kitchen because you will often have gross hands therefore i sincerely appreciate the time and effort she devote to build this post .
With that in mind I am encouraged to present my own, personal formulas in the same way. Thanks for the thought.
I had been fine tuning the main recipe to make it for the taste of my loved ones. Need to mention it turned out an awesome success. They prized the flavor, the overall look and enjoyed having a delicacy such as this in the midst of a stressful workweek. They quite simply asked for lots more, more and more. Hence next time I’m not going to commit the same mistake. I’m going to double the amount .
All credit from Fish Chowder Soup 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.