Post by Ken on May 8, 2020 9:04:26 GMT -6
I get emails from the NYT cooking section occasionally and this one caught my eye. I like making soup and it's still cool here. Windy and 45° today. The "recipe" is a "no-recipe recipe" so you basically just wing it. I might make this tonight.
In a pot, cook a strip or two of bacon that has been cut up. If you don't want bacon, just add some butter to the pot. Then add a handful of diced onion, potatoes and carrots and cook over medium-high heat until the onions are transparent. Hit it with some salt and pepper and add a dash of smoked paprika if you have it. You can also add some corn to the mix. Then add either fish stock, seafood stock, white wine or even water. Add enough liquid so everything is swimming. Then add a bay leaf. Bring it to a boil and then lower the heat to a simmer and let it go until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of heavy cream and let it thicken slightly. Cut your fish fillets into chunks and stir them in gently. Five minutes later you have fish chowder. Serve with crusty bread.
I'm a bit of a fish snob. When I find myself in a place with fresh fish I will eat it at every meal because it's so good. Snapper, Grouper, Dorado, Wahoo, etc. At home it's hard to find good fish like this. I tried Swai and thought it was really good but I didn't like the stories I read about how it's raised and processed so I don't buy it anymore. For a recipe like this I think the type of fish matters less. Cod, orange roughy, catfish... whatever looks like it would work. My wife was shopping and I told her to get frozen fish because I wasn't sure when I would make the soup. I told I would even use Tilapia here because as long as it's in decent shape it should work in the soup. She got frozen Tilapia and I think it will be good. I would never order Tilapia out somewhere or buy it to grill, etc. but I think it will be okay here. I'll post a pic when I make it.
In a pot, cook a strip or two of bacon that has been cut up. If you don't want bacon, just add some butter to the pot. Then add a handful of diced onion, potatoes and carrots and cook over medium-high heat until the onions are transparent. Hit it with some salt and pepper and add a dash of smoked paprika if you have it. You can also add some corn to the mix. Then add either fish stock, seafood stock, white wine or even water. Add enough liquid so everything is swimming. Then add a bay leaf. Bring it to a boil and then lower the heat to a simmer and let it go until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of heavy cream and let it thicken slightly. Cut your fish fillets into chunks and stir them in gently. Five minutes later you have fish chowder. Serve with crusty bread.
I'm a bit of a fish snob. When I find myself in a place with fresh fish I will eat it at every meal because it's so good. Snapper, Grouper, Dorado, Wahoo, etc. At home it's hard to find good fish like this. I tried Swai and thought it was really good but I didn't like the stories I read about how it's raised and processed so I don't buy it anymore. For a recipe like this I think the type of fish matters less. Cod, orange roughy, catfish... whatever looks like it would work. My wife was shopping and I told her to get frozen fish because I wasn't sure when I would make the soup. I told I would even use Tilapia here because as long as it's in decent shape it should work in the soup. She got frozen Tilapia and I think it will be good. I would never order Tilapia out somewhere or buy it to grill, etc. but I think it will be okay here. I'll post a pic when I make it.
