If there's one thing I've given up ordering in restaurants, it's soup. Why? Too salty. But for the last year or so, I've been making soup like crazy.
I am not a huge fish fan. I like cod and haddock, and that's about it. (Although I've heard raves about deep sea bass. I'm just too cheap to order anything "market value" in a restaurant.) But several years ago, on a trip to Maine, I got brave and ordered fish chowder. It was DE-LISH!
I've been thinking about that fish chowder for a l-o-n-g time. The last time we had lobster, I kept the skeletons (what other word is there for it?) and boiled them up to made lobster broth, and then I froze it. Now every time I see that container of broth, I feel like i ought to make the fish chowder. The problem?
I can't find a fish chowder recipe I like.
The chowder I had in Maine was not milk-based, but every recipe I've found in books or online is. I suppose I could just make a milk-potato-fish chowder and would probably enjoy it. But what I guess I'm leading to is this:
Does anyone have a good fish chowder recipe?
I have a great recipe for an easy pseudo-bouillabaisse that I'm happy to share! Got it when I was doing some food writing from a local restauranteur. No milk - the key is that stock (or, ok, sometimes I just use clam juice). Saute an onion or two, some celery (or not), some fennel (or not), and definitely a lot of garlic. Then add a 28-ounce can of chopped tomatoes, a glass (or hell, two) of dry white wine, a dash of Pernod (or other fairly dry anise liqueur), and a grating of orange rind (really!) - and a bay leaf. I can send you details, but that's the basis - and then just mix some fish and shellfish. Use some fish that falls apart easily, some that stays firm and you can cut into chunks. And some shellfish, if you're in the mood, just to be ornery!
ReplyDeleteif you want simpler:
ReplyDeleteagain, saute a bunch of onion and garlic. Add that stock, some wine, a bay leaf and a bunch of tomatoes. Let this simmer till its nice and soupy and adjust the seasoning (salt, pepper, some basil maybe? Saffron? Hmmm...) Then just throw a mix of fish in! I promise, it'll be yummy.
I do fish soups regularly. Oh! Don't forget a nice French bread on the side!
Ooohh! Sounds yummy. Thanks, Clea!
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