Nutrition Facts
5 servings
5
Fish Chowder Recipe
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Between chowder and a fish stew, in honor of Saint Patrick's Day, here’s a kind of seafood chowder with market vegetables. The big advantage is that it's a soup that serves as the whole meal: soup, fish, and vegetables.
Ingredients
2 Salmon fillet
16 Shrimp
2 Leek white part
2 Carrot
2 Kohlrabi
8 Potato
5 Parsley
2 Bay leaf
1 Paprika
1 Cumin
15 Dry white wine
20 Light cream
15 Water
Directions
1
Clean and chop the leeks. Peel and dice the kohlrabi. Peel and dice the carrots (I chose the vegetables I liked: if you don't have kohlrabi, you can use turnips, for example, but cook them for a shorter time. In terms of Irish dishes, only potatoes are essential.)
2
Place these vegetables with the parsley (keep a few leaves for the final presentation) in a large pot with the white wine and water. Add salt (not too much), pepper, and the four spices, cumin, paprika, and bay leaf.
3
Cover, bring to a boil, reduce the heat, and let simmer for at least 30 minutes.
4
Peel, rinse the potatoes, and cut them into cubes. Add them to the other vegetables in the pot and continue cooking for 15-20 minutes. If you are using turnips, add them at the same time; they should not cook too much.
5
Remove the skin from the salmon and cut the fish into large chunks. Peel the shrimp.
6
Add the fish and shrimp to the pot. If you only have pre-cooked shrimp, peel them, but only add them at the end, before the cream.
7
Cover and continue cooking at a simmer for 5 to 10 minutes.
8
Finally, pour in the cream, mix, sprinkle with chopped parsley (or chives), and serve hot.
Ingredients
Ingredients
2 Salmon fillet
16 Shrimp
2 Leek white part
2 Carrot
2 Kohlrabi
8 Potato
5 Parsley
2 Bay leaf
1 Paprika
1 Cumin
15 Dry white wine
20 Light cream
15 Water
Directions
Directions
1
Clean and chop the leeks. Peel and dice the kohlrabi. Peel and dice the carrots (I chose the vegetables I liked: if you don't have kohlrabi, you can use turnips, for example, but cook them for a shorter time. In terms of Irish dishes, only potatoes are essential.)
2
Place these vegetables with the parsley (keep a few leaves for the final presentation) in a large pot with the white wine and water. Add salt (not too much), pepper, and the four spices, cumin, paprika, and bay leaf.
3
Cover, bring to a boil, reduce the heat, and let simmer for at least 30 minutes.
4
Peel, rinse the potatoes, and cut them into cubes. Add them to the other vegetables in the pot and continue cooking for 15-20 minutes. If you are using turnips, add them at the same time; they should not cook too much.
5
Remove the skin from the salmon and cut the fish into large chunks. Peel the shrimp.
6
Add the fish and shrimp to the pot. If you only have pre-cooked shrimp, peel them, but only add them at the end, before the cream.
7
Cover and continue cooking at a simmer for 5 to 10 minutes.
8
Finally, pour in the cream, mix, sprinkle with chopped parsley (or chives), and serve hot.
Notes
-
Loralaure
Please provide the text you would like translated. -
ppvleo
Very good, just use 100ml of cream and 4 tablespoons of butter, that’s enough.
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