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
This Soup Deserves JUST AS MUCH attention as Clam Chowder
You will love this Creamy Fish Chowder Recipe loaded with Yukon potatoes, crispy bacon, fresh fish, and herbs in a delicious creamy broth. This is an easy-to-make hearty soup that is a great way to use up leftover seafood.
Fish chowder is a thick chunky seafood soup consisting of onions, celery, potatoes, seafood, stock, and milk. In the early days of this 18th-century recipe, it didn’t initially start using clams like in the classic clam chowder we know today. The seafood in the chowder was whatever was caught in the ocean. This could be fish, clams, lobster, or anything they were able to gather was used.
The word chowder gets its roots in the Latin word calderia, which originally meant a place for warming things, like a cauldron, that big black pot that hangs over the fire. In French, the word became chaudiere which describes fishermen who made their stews fresh from the sea.
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Ingredients for this recipe:
• 2 pounds fish (cod, halibut, bass, etc.)
• 8 strips of bacon, cut into thin slices
• 2 tablespoons unsalted butter
• 1 peeled and small diced yellow onion
• 2 thinly sliced leeks
• 6 thickly sliced ribs of celery
• 2 finely minced cloves of garlic
• ½ cup creamy sherry
• 6 cups fish stock, clam juice, or water
• 2 teaspoons dry thyme
• 2 bay leaves
• 4 large Yukon potatoes, cut into 1” cubes or quarter moons
• 2 cups half and half
• Worcestershire to taste
• Hot sauce to taste
• sea salt and fresh cracked pepper to taste
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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
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
How to Make Clam Chowder | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the World Famous Clam Chowder. This is such an amazing recipe that you must make! Make your own clam juice instead of buying it in the can and elevate your Clam Chowder. Let me know how you did in the comments below.
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Seafood Chowder Recipe - Best Seafood Dish - Recipes by Warren Nash
My best Seafood Chowder Recipe is so fresh and tasty because it's full of fish, prawns and vegetables to make it a really satisfying dish with a difference.
Great for a main course or just serve a little less to make a filling soup.
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Ingredients (Serves 4 | Prep time: 20m Cooking time: 35m | 376 calories & 13g fat p/serving):
- 2 Leeks
- 2 Garlic Cloves
- Olive Oil (to fry)
- 500g New Potatoes
- 1 Litre Fish Stock
- 2 Salmon Fillets
- 1 fillet of White Fish
- 1 head of Broccoli
- 100g Sweetcorn
- 225g Prawns
- 100ml Semi Skimmed Milk
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.