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Atlantic seafood chowder

November 28, 2012

It seems appropriate to start with a starter. This is one of the most popular dishes at the restaurant and is now sold at a few locations in our area.

500g fresh fish (we use cod, salmon and smoked coley)
2 carrots
2 onions
2 potatoes
Butter
Milk
Plain flour (or cornflour)
Dry dill
Fish Stock
Salt and pepper

Prep your veg first, small dice 2 onions, 2 carrots and two potatoes. Add knob of butter to a pot and add the veg. Let the veg sweat for about 10 to 15 mins on medium heat.

We do the next step one of two ways, if you are coeliac, you can add milk at this stage and let it come up to heat but do not boil, then add dry dill and enough cornflour mixed with water to thicken the mixture. Otherwise you add a few spoons of plain flour to the veg and butter mix and cook the flour out for a few minutes. Then add milk stirring all the time leaving it a bit thicker than you want the end result to be. In both cases you can now add fish stock, we use a good paste at the restaurant. Now time to add the fish, add your fish and cook gently until cooked through. If it is too thick thin it out with either more milk or cream we serve our fairly thick. Adjust seasoning and serve with fresh bread.

Enjoy and let me know if you try it out.

Thanks

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From → Recipes

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