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Fish Chowder

Chef.Foodie's picture
  Halibut/Cod 1 1⁄2 Pound, cut into 1-inch pieces
  Sea bass 4 Pound, cut into1-inch pieces
  Onions 4 Large
  Potatoes 4 Large
  Tomatoes 6 Medium
  Tomato juice 8 Ounce
  Fish head and bones/Any small fish 1 1⁄2 Tablespoon (Leveled) (Whole Pickling Spice)
  Water 1 1⁄2 Pint
  Dry white wine 8 Ounce
  Bay leaf 1
  Parsley 1 Tablespoon
  Lobster tails 2 (Fresh Or Frozen)
  Worcestershire sauce 5 Tablespoon
  Brandy 8 Ounce
  Lemon 1 , juiced
  Butter 1⁄4 Pound (Or Less According To Taste)
  Olive oil 4 Tablespoon
  Salt To Taste
  Pepper To Taste

To make the stock use fish-heads, bones and any small fish.
Add 2 peeled tomatoes, a bay leaf and some parsley.
Cover with 1 1/2 pints of water and 8 oz. dry white wine.
Cook slowly in a large saucepan without the lid, until the stock is reduced to 1 1/2 pints.
Put 4 tablespoons olive oil into a large deep fireproof earthenware casserole.
Peel the potatoes, cut into 1/2 -inch cubes and arrange them in a layer on the bottom of the pot.
Place the fish, cut into 1-inch pieces, on top of the potatoes.
Sprinkle with salt and freshly ground pepper.
Cover with the onions, sliced very thin, and the 4 remaining tomatoes peeled and left whole.
Sprinkle again with salt and pepper and pour over the tomato juice.
Put in whole spice tied in square of cheese-cloth or muslin and add strained fish stock.
Simmer very slowly for one hour, stirring occasionally with a wooden fork, being careful not to break fish or tomatoes.
If an electric stove is used, put an asbestos mat under the casserole.

Recipe Summary

Difficulty Level: 
Very Easy

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Fish Chowder Recipe