Licia Bobesha Recipes Fish Chowder

Fish Chowder

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 surfing on the web yesterday. In search of fresh, stirring ideas, inspirational dishes that I’ve never tested before, to treat my family with. Searching for quite some time unfortunately could not find any interesting stuff. Just before I wanted to give up on it, I discovered this scrumptious and simple dessert by chance. The dessert looked so delightful on its image, it called for fast action.

It was simple enough to imagine the way it’s made, its taste and how much my husband is going to love it. Actually, it is quite simple to please the guy when it comes to cakes. Yes, I am a blessed one. Or possibly he is.Anyways, I visited the site: Suncakemom and simply used the precise instuctions that have been coupled with great images of the process. It just makes life faster and easier. I can suppose it’s a bit of a hassle to shoot pics down the middle of baking in the kitchen because you normally have sticky hands thus i seriously appreciate the hard work she put in for making this post and recipe easily followed.

With that in mind I’m inspired presenting my personal formulas similarly. Appreciate your the idea.

I had been tweaking the main recipe to make it for the taste of my family. I must say it was a terrific success. They enjoyed the flavour, the consistency and loved getting a delicacy such as this during a stressful week. They ultimately asked for even more, more and more. Hence the next time I am not going to commit the same miscalculation. I am likely to double the volume to keep them delighted.

Fish Chowder Soup first published on 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.

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