Now that we live in Nelson it seems appropriate to incorporate more fish into our diet.
At the moment, I am taking a break from the life of a wage slave. I do a bit of cleaing and cooking. With the latter, I begin to feel the creativity set in. We went to the Saltwater cafe. It is a seafood restaurant just on the Nelson port. They served a splendid fish chowder which I was determined to replicate at home.
Tonight my chowder consisted of milk and potatoes. I researched a few recipes on the web. Most chowders have cream and/or roux; it certainly makes for a richer chowder. Using whole fat milk and potatoes is slightly healthier. Here is a recipe I found on the web that I have modified with a few extra things. It feeds about 6:
1) 400g smoked white fish (blue cod, haddock, etc) & 1 small fillet of fresh salmon
2) 1 L full fat milk
3) 1-2 leeks (white part)
4) 35-40g butter
5) 600g medium potatoes (assume 100g/potato), peel & small dice.
6) 2 sprigs thyme
7) 2 sprigs Parsley
8) 1 bay leaf
9) 1 clove crushed fresh garlic
10) Salt & Pepper to taste
11) Chopped chives & fresh parsley, to serve
12) 3 drops of plain Tobasco.
Method:
In a sauté pan place fish and pour over enough of the milk to almost cover fish. Reserve the remainder of milk for later. Bring milk to boil then simmer for 5-10 minutes. Allow to cool and then flake fish into milk (discard any skin).
Rinse leeks thoroughly and then chop into medium pieces. Soak in water to remove any remaining dirt. On medium heat, melt 35-40g of butter; place chopped leeks to sauté until soft (1-2 minutes). Add remaining amount of milk, potatoes and herbs (tied in a bundle).
Simmer for 20 minutes or until potatoes are soft. Remove and discard herb bundle, roughly smash potatoes in order to thicken chowder. Watch to be sure that mixture is not too salty or doesn't boil for too long as milk might curdle which does more for appearance than flavour.
Add cooked fish mixture. Taste amd adkust the seasonings with salt and pepper.
Ladle into bowls and sprinkle with fresh chive/parsley mixture and 3 dashes of Tobasco sauce.
Yummm!!!
5) 600g medium potatoes (assume 100g/potato), peel & small dice.
6) 2 sprigs thyme
7) 2 sprigs Parsley
8) 1 bay leaf
9) 1 clove crushed fresh garlic
10) Salt & Pepper to taste
11) Chopped chives & fresh parsley, to serve
12) 3 drops of plain Tobasco.
Method:
In a sauté pan place fish and pour over enough of the milk to almost cover fish. Reserve the remainder of milk for later. Bring milk to boil then simmer for 5-10 minutes. Allow to cool and then flake fish into milk (discard any skin).
Rinse leeks thoroughly and then chop into medium pieces. Soak in water to remove any remaining dirt. On medium heat, melt 35-40g of butter; place chopped leeks to sauté until soft (1-2 minutes). Add remaining amount of milk, potatoes and herbs (tied in a bundle).
Simmer for 20 minutes or until potatoes are soft. Remove and discard herb bundle, roughly smash potatoes in order to thicken chowder. Watch to be sure that mixture is not too salty or doesn't boil for too long as milk might curdle which does more for appearance than flavour.
Add cooked fish mixture. Taste amd adkust the seasonings with salt and pepper.
Ladle into bowls and sprinkle with fresh chive/parsley mixture and 3 dashes of Tobasco sauce.
Yummm!!!