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 was surfing on the web the other day. In search of fresh, challenging thoughts, inspiring recipes that We have never tasted before, to delight my loved ones with. Hunting for a while yet couldn’t find any interesting things. Right before I thought to give up on it, I found this delicious and easy dessert by chance. The dessert seemed so tempting

on its pic, it called for quick actions.

It absolutely was simple enough to imagine how it is made, how it tastes and how much boyfriend will probably like it. Actually, it is extremely easy to keep happy him when it comes to puddings. Anyhow, I went to the page: Suncakemom and used the step-by-step instuctions that have been accompanied by nice snap shots of the procedure. It just makes life faster and easier. I could imagine that it is a bit of a effort to take photographs down the middle of cooking in the kitchen because you normally have sticky hands so I pretty appreciate the hard work she put in to build this blogpost and recipe easily implemented.

With that said I’m encouraged presenting my own recipe similarly. Many thanks for the thought.

I had been tweaking the initial formula create it for the taste of my family. I can say it turned out an incredible success. They loved the flavor, the overall look and loved getting a sweet like this during a lively week. They ultimately requested even more, a lot more. Hence the next time I am not going to make the same mistake. I’m likely to twin the amount to get them pleased.

This is based on the Fish Chowder soup from 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.