Andy McCutcheonFish Chowder
September 16th 2007 03:21
Fish Chowder
Ingredients
1 – carrot
5 – stalks of celery
2 - cloves of garlic
1 – large onion
1 – handful, fresh chopped parsley or coriander
4 – medium / large potatoes
200g shitake mushrooms
200g finely chopped bacon
25ml rice oil
2 Tbsp butter or margarine
100ml white wine
500ml full cream milk
500ml fish or chicken stock
1 – can coconut milk
10ml Thai fish sauce
1 – tsp cayenne pepper
1 – dried jalapeno pepper
Sea salt and cracked pepper to taste
Directions;
Chop carrot, celery, onion garlic and mushrooms and add to large pot. Add rice oil and butter sweating until soft, adding sea salt, pepper, fish sauce and chopped dried jalapeno pepper. When softened, add white wine, stock and milk to pot and bring to slow boil. Once boiling gently, add potatoes and reduce heat slightly, cooking for another 20 minutes. When potatoes soften add cubed fish pieces and reduce heat further, stirring occasionally. In a separate fry pan sauté bacon pieces until brown but still soft. Add to chowder. Finally add coconut milk and stir through until heated. Serve with toasted french bread.
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