FishChowderBermudaStyle
Today we, at our channel Chef to Yourself, would like to present Bermuda Fish Chowder, low-carbs, delicious soup. Who doesn’t know CHOWDER? There are hundreds and hundreds different recipes of this delicious dish. We would like to introduce you to a unique recipe which came from mysterious Bermuda - rich fish soup on the tomato base. We adopted this recipe to our day-to-day reality making it low-carbs, relatively easy to cook and importantly, inexpensive. We created our own delicious sauce for this dish, but for those who want to use an authentic Sherry Pepper sauce –
here is a link:
We do hope that you will enjoy this delicious chowder sharing it with friends and family! Bon appetite!
The Chef's Kitchen - Seafood by Tony Clark
Chef Tony Clark makes four seafood dishes that can also be found at his restaurant in Cape May, NJ. Chef Victor Orsini comes on to talk about the seafood available for home delivery from Rastelli Direct, and Eugene Engel brings a great wine.
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3-2-1 Prawn Bouillabaisse
3-2-1 Prawn Bouillabaisse
50ml extra-virgin olive oil
100g onion (about 1 small), finely chopped
160g fennel (about 1 small bulb), sliced
160g leeks (1 large or 2 small), roughly sliced
2 garlic cloves, grated
1 tsp smoked sweet paprika
½ tsp dried chilli flakes
200g ripe tomatoes, roughly chopped
1 vegetable or fish stock cube
500ml boiling water
pinch of saffron threads
1 tsp dried or fresh thyme leaves
1 bay leaf
200g raw shelled king prawns, deveined
sea salt and freshly ground black pepper
To serve
15g fresh flat-leaf parsley, chopped
lemon wedges
toasted sourdough bread
1. Heat the oil in a shallow casserole dish over a low to medium heat, add the onions, fennel and leek and cook gently for 10 minutes.
2. Add the garlic, paprika and chilli flakes and fry for a minute then add the tomatoes and cook for 2–3 minutes more.
3. Crumble in the stock cube, saffron, thyme leaves, bay leaf and water and simmer for 10 minutes.
4. Add the prawns and cook for another 2–3 minutes until they turn pink.
5. Remove from the heat, season to taste with salt and pepper, and serve scattered with parsley, lemon wedges and sourdough on the side.
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How to make an un authentic Bouillabaisse
Hello. Today we have a bash at Bouillabaisse which turns out alrite.
I was hoping for some little clams and some dead fish heads but here lacks fish. Lots of saffron was added - does it actually taste of anything though?.
Frasier would be happy. Frasier would shake my hand.
BOUILLABAISSE | FRENCH FISH STEW - Instant Pot
Here's a simple and easy recipe for Bouillabaisse, a French fish stew, prepared in the Instant Pot pressure cooker. Elegant enough for a dinner party and simple enough for an everyday family meal. Perfect for these cold, winter days!
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