How To make Fish and Leek Chowder
1 tb Margarine
1/2 c Onion; chopped
2 Carrots; medium, chopped
1 c Bell Pepper; chopped
1/2 c Anaheim Chili; chopped
2 c Tomatoes; Italian, chopped
4 md Potatoes; peeled and cut
-into 1/2" cubes 1 c Fish Stock
4 Leeks; chopped, white only
2 Bay leaf
1 c White Wine; Sauvignon Blank
1 ts Black Pepper
1 ts Thyme; 2 fresh sprigs
2 tb Parsley; chopped
3/4 lb Shark; cut into 1/2" cubes
1/4 lb Dried Cod; refreshed
1/4 lb Bay Scallops
1 cn Evaporated Skim Milk
-12 oz. Melt the margarine in a large soup kettle. Add the onion and cook over moderate heat until soft, 3 minutes. Add the carrots, cook for several minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3 minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and parsley. Bring to a low boil, reduce the heat and simmer, covered, until the potatoes are almost done, 10 to 20 minutes. This is the point to do ahead have ready to add the fish, on the day it is to be served. Bring the Chowder base to a simmer and add the fish and scallops and simmer, covered until the fish is just done, 5 to 15 minutes (don't overcook). Add the evaporated milk and stir gently. Serve at once. Garnish with washed parsley leaves, and hot pepper sauce.
How To make Fish and Leek Chowder's Videos
Smoked Haddock, Leek & Sweetcorn Bake
Siobhan prepares her family favourite of Smoked Haddock, Leek & Sweetcorn Bake.
Leek and Potato Chowder with Chilean Seabass
Ingredients
Soup
1 cup of diced leeks
1 cup of Yukon gold potatoes
½ cup of milk
1 cup of chicken stock
1 ½ tbsp of chopped parsley
¼ cup of heavy cream
¼ of a cut red bell pepper
1 garlic clove
¼ of a celery
2 slices of thick-cut smoked bacon (4oz)
3 tbsp of butter
1 lb of Chilean seabass
1 ½ tbsp of all-purpose flour
Warm Bacon Vinaigrette
2 tbsp of minced onion
1 slice of thick-cut smoked bacon (2oz)
2 tsp of olive oil
½ tbsp of chopped parsley
Salt and pepper to taste
1 tbsp of red wine vinegar
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#leekandpotatochowder #chileanseabass #chowder #soup #warmbaconvinaigrette #livioskitchen
Classic Cod Chowder: Presented by Coastal Seafoods
When it comes to chowders, it’s always clam that reigns king. We would, however, like to offer up a bit of an alternative. Cod.
Cod might be an all too common fish species, best known for showing up fried along side a heaping serving of also fried French fries, but it can be easily elevated and this chowder is one of the simplest ways to do it. It’s a perfect winter weeknight dinner or appetizer and once you give it a try, it’s certain to make its way into your regular rotation.
For more recipes and information, visit CoastalSeafoods.com.
Seafood chowder ???? #shortvideo
Ingredients:
- 4 sticks celery, diced
- 2 small brown onions, diced
- 2 corn cobs, corn removed
- 20g butter
- 3 potatoes, diced - keep the skin on
- 1 tbsp old bay
- 2 bay leaves
- 500ml fish stock
- 750ml milk
- 80g flour
- 600g fish (use what’s good - white fish, salmon, prawns, scallops all work well)
- Parsley, chiffonaded
- Salt and pepper to taste
- Brioche to serve
Method:
1. Add the butter to a large pot over a medium-high heat
2. Once melted, add the celery and onions and sauté for 4-5 minutes
3. Season with salt and pepper and add the old bay
4. Next, add the potatoes and fish stock
5. In a separate bowl, whisk the flour into the milk
6. Add the corn to the pot, followed by the milk
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently
8. Add the raw fish to the pot and simmer on low for 10 minutes
9. Finish with the parsley and serve with toasted Brioche bread
CREAMY LEEK CHOWDER w/CARAMELIZED SEA SCALLOPS
Here's a cheesy, creamy chowder with two kinds of cream cheese and loaded with some of Springs' fresh vegetables with detoxification properties and other Farm Market finds, like locally grown Golden Oyster Mushrooms - divine! This side dish, the second recipe in my 'Spring Detox Menu Series' again combines flavors that will have you wanting seconds! Leeks, spinach and another surprise ingredient from my own yard... enjoy!
Scottish Cullen Skink Recipe | Creamy Smoked Haddock & Potato soup
Hello guys and a very warm welcome back to What’s For Tea :) for tea tonight I’ll be making Cullen Skink…This is a thick , creamy soup made from smoked haddock and potatoes.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It’s served as an everyday dish across Scotland.
This s absolutely delightful. And by far, the tastiest recipe that I’ve shared with you guys. Just before I move on…the strangest thing just happened there….as I was editing this recipe I got a message from one of you guys asking if I could do a Cullen Skink! How bizarre is that? So Thomas, I guess this is for you!
OK guys, so this is what you’re going to need if you decide to give it a go....
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ShoppingList:
2 medium potatoes peeled and cubed into 1cm pieces
300ml of water
200ml of milk
50ml of single cream
1 small leek sliced
2 tablespoons of butter
A medium onion chopped
250g of un dyed smoked haddock (which is about two medium slices)
A good handful of fresh chopped parsley
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Let's Cook!
Melt butter in a saucepan over medium heat, then add onion and fry gently until starting to soften, add your leeks and soften slightly. Cook for about 5 minutes but do not allow to brown. Add potatoes and water and bring to boil. Simmer for 10-15 minutes.
Meanwhile in another pan, cover the haddock with the milk and cream, cook gently for about 8 minutes until just tender.
Flake gently with your wooden spoon into bite size pieces. Give it a good stir.
Add the milk and flaked fish to the other saucepan containing the potatoes and other ingredients and cook for a further 5 minutes.
Season with salt and pepper and add in the with chopped parsley.
Serve with crusty bread and butter.
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Thanks for watching guys :) x