Fish Wine Chowder
|Brook trout fillet/Pike fillets||1 Pound (Fresh / Frozen)|
|Halibut fillets/Haddock fillets||1 Pound (Fresh / Frozen)|
|Onion||1 Medium, chopped to make 1/2 cup|
|Shallots||2 , chopped to make 1 tablespoon|
|White burgundy/Aligot||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Celery stalk||1 , quartered|
|Garlic||2 Clove (10 gm), halved|
|All-purpose flour||3 Tablespoon|
|Butter/Margarine||3 Tablespoon, softened|
|Light cream||1⁄4 Cup (4 tbs)|
1. If frozen fish is being used, thaw fish and cut into bite size pieces.
2. In a saucepan, cook bacon till crisp; drain, reserving 2 tablespoons drippings; crumble bacon and set aside.
3. In the reserved bacon drippings, cook onion and shallots till tender.
4. Remove from heat Add wine, water, salt, and thyme.
5. Tie celery, garlic, parsley, and whole cloves in cheesecloth to make a small lump and add to pan; bring the mixture to boil.
6. Reduce heat; cover and simmer for about 20 minutes.
7. Remove the cheesecloth bag and add fish to the saucepan.
8. Cover and cook gently for about 8 to 10 minutes or till fish flakes when tested with a fork.
9. Stir in flour and softened butter or margarine to make a smooth paste.
10. Blend in cream; cook till the mixture is thick and bubbly, stirring continuously.
11. Return bacon to pan and season to taste.
12. Arrange the sour into individual serving bowl.
13. Garnish with parsley sprigs.