Something Fishy

November 25, 2020

Fish chowder is so easy to make and perfect for these cold days. Save time and buy already cut up chowder fish to make it; this one uses salmon and haddock but any combination is good and most fish stores have a variety of cuts. This goes together fast and is ready in 15 minutes. It’s even better the next day.

Fish Chowder
Serves 4

2 tablespoons butter, melted
1 carrot diced
1 medium onion diced
1 celery stalk, diced
1 teaspoon turmeric
1-1/2 teaspoons or to taste salt
Grinding black pepper
1 teaspoon Chinese Five Spice
1 pound chunk pieces firm fish
1 1/2 cups clam or fish broth
One 12 ounce can evaporated milk
1/4 cup light cream or Half/Half
2 tablespoons minced fresh parsley

Add carrot, onion celery to pan and cook until mixture softens. Stir in turmeric, salt, pepper, Chinese Five Spice and coat vegetables well. Add fish chunks and gently toss with vegetables.

Add clam broth, milk and bring mixture to just under the boil. Add cream; stir gently, lower heat, cover and cook for 5 minutes. Add parsley. Serve.

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