FISH OR SEAFOOD CHOWDER
Please note: this is in detail how I would make so ingredients are
as you go and if I remember I will put the at the bottom as I read
back what I wrote. I know for a fact that this is the very way I
would make it. I specialize in soups and sauces so if you follow
format of making it then you should have no problem with it.
1. in your soup pot, wider the pot the better for this type of recipe,
2 tablespoons of butter or margarine (i would use butter) melt --
sauté your fish, scallops, whatever your using seafood(cut into
spoon size piece) do not over cook this and take out from the pot
the very second it is cooked.(will not be tough but will be melt in
your mouth texture) -- in your pot should be the flavor from the fish
should look like a watery liquid add 1 medium cooking onion
chopped in 1/4" dice. also at that time add 1 cup dry white
vermouth bring to a boil and simmer until the liquid reduces by
half. STIR OCCASIONALLY
2. Add
4 med size @ dice peeled potatoes (1/2" in size) raw
1 quart 35 % cream (less rich use 18 % cream) (I would use 35 %
cream)
2 pinches of white pepper
1/2 tsp. of thyme leafs
3.
VERY IMPORTANT HERE
(NOTE: NOT HIGH HEAT HERE- AND STIR CONSTANTLY) CREAM
WILL TASTE BURNT IF THE HEAT IS TOO HOT OR NOT STIRRED
CONSTANTLY
BRING SLOWLY TO AN ALMOST BOIL SO ONCE YOU START TO
SEE BUBBLES FORMING ON THE SIDE OF YOUR POT REDUCE
HEAT BY 1/4. KEEP STIRRING UNTIL THE CREAM STARTS TO
THICKEN WILL BE AT LEAST TEN MINUTES IF NOT MORE.
TIP --- FOR THICKNESS OTHER THEN YOU CAN SEE (LOL) DIP A
CLEAN SPOON INTO YOUR SOUP AND PULL OUT UPSIDE DOWN -
RUN YOUR FINGER THROUGH THE SOUP FROM STEM END TO
MOUTH END ONLY ONCE THEN TIP THE SPOON SIDEWAYS TO SEE
HOW MUCH IT MOVES IF ANY, (VERY INTERESTING BUT THIS IS
BEST WAY TO TELL HOW THICK SOMETHING IS) (YOU DO WANT
THIS CHOWDER SO IT DOESN'T REALLY MOVE BACK INTO WHERE
YOUR FINGER DREW THE LINE)
WHEN DESIRED THICKNESS IS REACHED REDUCE HEAT TO LOW
AND ADD THE COOKED SEAFOOD FROM STEP ONE BACK IN.
CHECK POTATOES THAT THEY ARE SOFT AND NOT AT ALL RAW
IN THE MIDDLE.
SEASON TO TASTE AND IS READY TO EAT.
Please note: this is in detail how I would make so ingredients are
as you go and if I remember I will put the at the bottom as I read
back what I wrote. I know for a fact that this is the very way I
would make it. I specialize in soups and sauces so if you follow
format of making it then you should have no problem with it.
1. in your soup pot, wider the pot the better for this type of recipe,
2 tablespoons of butter or margarine (i would use butter) melt --
sauté your fish, scallops, whatever your using seafood(cut into
spoon size piece) do not over cook this and take out from the pot
the very second it is cooked.(will not be tough but will be melt in
your mouth texture) -- in your pot should be the flavor from the fish
should look like a watery liquid add 1 medium cooking onion
chopped in 1/4" dice. also at that time add 1 cup dry white
vermouth bring to a boil and simmer until the liquid reduces by
half. STIR OCCASIONALLY
2. Add
4 med size @ dice peeled potatoes (1/2" in size) raw
1 quart 35 % cream (less rich use 18 % cream) (I would use 35 %
cream)
2 pinches of white pepper
1/2 tsp. of thyme leafs
3.
VERY IMPORTANT HERE
(NOTE: NOT HIGH HEAT HERE- AND STIR CONSTANTLY) CREAM
WILL TASTE BURNT IF THE HEAT IS TOO HOT OR NOT STIRRED
CONSTANTLY
BRING SLOWLY TO AN ALMOST BOIL SO ONCE YOU START TO
SEE BUBBLES FORMING ON THE SIDE OF YOUR POT REDUCE
HEAT BY 1/4. KEEP STIRRING UNTIL THE CREAM STARTS TO
THICKEN WILL BE AT LEAST TEN MINUTES IF NOT MORE.
TIP --- FOR THICKNESS OTHER THEN YOU CAN SEE (LOL) DIP A
CLEAN SPOON INTO YOUR SOUP AND PULL OUT UPSIDE DOWN -
RUN YOUR FINGER THROUGH THE SOUP FROM STEM END TO
MOUTH END ONLY ONCE THEN TIP THE SPOON SIDEWAYS TO SEE
HOW MUCH IT MOVES IF ANY, (VERY INTERESTING BUT THIS IS
BEST WAY TO TELL HOW THICK SOMETHING IS) (YOU DO WANT
THIS CHOWDER SO IT DOESN'T REALLY MOVE BACK INTO WHERE
YOUR FINGER DREW THE LINE)
WHEN DESIRED THICKNESS IS REACHED REDUCE HEAT TO LOW
AND ADD THE COOKED SEAFOOD FROM STEP ONE BACK IN.
CHECK POTATOES THAT THEY ARE SOFT AND NOT AT ALL RAW
IN THE MIDDLE.
SEASON TO TASTE AND IS READY TO EAT.
| Johnokyltmwn |