Fish Chowder Recipe

Fish Chowder
submitted by epicure at ifood.tv

Summary

Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Servings2Cuisine
CourseMethod
SpecialityMain Ingredient

Ingredients

 Smoked haddock1 1⁄2 Pound (1 Medium Sized, 700 Grams)
 Bay leaf1 Small
 Parsley stalks2
 Lemon slice1
 Water1 Pint (6 Deciliter)
 Butter1 1⁄2 Ounce (40 Grams)
 Onion1
 Corn flour1 Ounce (25 Grams)
 Milk1 Pint (6 Deciliter)
 Egg1
 Cream3 Tablespoon
 Lemon juice To Taste
 Freshly ground pepper To Taste
 Ground nutmeg1 Pinch

Nutrition Facts

Serving size

Calories 897 Calories from Fat 285

% Daily Value*

Total Fat 32 g49%

Saturated Fat 17.7 g88.5%

Trans Fat 0 g

Cholesterol 439 mg

Sodium 2775.8 mg115.7%

Total Carbohydrates 51 g17%

Dietary Fiber 1.8 g7.3%

Sugars 23.8 g

Protein 99 g197.3%

Vitamin A 26.4% Vitamin C 16.4%

Calcium 53.1% Iron 33.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Rinse the haddock with water; remove and discard fins and tail.
2. Cut the fish into large pieces.
3. Peel onion and chop finely.

MAKING
4. In a saucepan, place the fish pieces and add bay leaf, parsley stalks and the slice of lemon.
5. Add water and bring the water to boil.
6. Reduce the heat to low, cover and simmer very gently for about 15 minutes until the fish is tender.
7. Drain the fish and reserve the liquid; let the fish cool down slightly
8. When the fish is cool enough to handle, remove the skin and bones and flake the fish but do not mash.

FINALISING
9. In a large saucepan, melt butter.
10. Stir in the onion and sauté for a few minutes until the onion is soft but not brown.
11. In a cup, blend corn flour with milk and reserved fish liquor.
12. Stir in the corn flour mixture in the saucepan and bring it to boil; stir constantly.
13. Turn down the heat to low and cook very gently for 2-3 minutes.
14. Add the flaked fish and cooked rice.
15. In a cup, mix egg yolk and cream.
16. Remove the pan from heat and stir in the egg yolk mixture.
17. Add lemon juice, pepper to taste, and ground mace or nutmeg.

SERVING
18. Serve piping hot with croutons or crusty bread and butter.
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