ERIC'S VIKING CHOWDER
Saffron is the secret ingredient which takes this seafood stew to the next level. Posted for ZWT 6 - Scandanavia.
Provided by kitty.rock
Categories Scandinavian
Time 45m
Yield 5-6 main dish servings, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Over medium-high heat in a large saucepan, stir the butter and flour together to make a light golden roux. Immediately whisk in fish stock, stirring until any lumps dissolve.
- Stir in diced potatoes and onion, reduce heat to medium, and cook until potatoes are tender, about 25 minutes.
- Remove any skin from the salmon, then finely slice flesh into thin strips along the diagonal of the fillet.
- Stir the salmon, mixed shellfish, whipping cream, and saffron into the soup.
- Heat until fish is fully cooked and soup is warmed through, about 10 minutes.
- Garnish with dried or fresh dill, if desired, and serve.
Nutrition Facts : Calories 546.3, Fat 21.5, SaturatedFat 9.9, Cholesterol 142.6, Sodium 622.4, Carbohydrate 40.8, Fiber 4.2, Sugar 2.3, Protein 46
EVENTIDE FISH CHOWDER
Clam chowder is the New England classic everyone knows, but fish chowder is also popular - and a lot easier to make. This recipe comes from Eventide, in Portland, Maine, a combination of a seafood shack, an oyster bar and a modern farm-to-table restaurant with Japanese influences. Dashi, the Japanese fish stock, has an oceanic taste that is perfect here, and the instant kind is easy to buy online and keep on hand.
Provided by Julia Moskin
Categories dinner, lunch, seafood, soups and stews, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a small pan over low heat, toast the peppercorns until fragrant, about 5 minutes. Coarsely grind and set aside.
- Trim cod of any pin bones or bits of skin and cut into 1-inch cubes. Lightly salt the cubes all over and set aside on paper towels to drain. Rinse scallops very lightly under cold water. Cut into half-moons and set aside on paper towels to drain. Keep seafood refrigerated until ready to use.
- In a large pot, melt butter over medium-high heat. When the butter is just sizzling, add onion and potatoes and cook, stirring, until the onions start to melt and the potatoes are gold at the edges, about 5 minutes.
- Meanwhile, if using bacon, cook the strips in a hot skillet over medium-low heat, stirring occasionally, until nicely browned, about 5 minutes. Set aside on paper towels to drain.
- Add stock, thyme and toasted peppercorns to pot and bring to a simmer. Reduce the heat and simmer for 3 to 5 minutes. The potatoes should not be cooked through.
- Stir in cream and heat through over low heat. Taste and adjust the seasonings with salt and pepper.
- Just before serving, with the chowder simmering over low heat, stir in seafood and simmer until potatoes are soft and seafood is just cooked through, about 5 minutes. Stir in the bacon.
- Ladle the chowder into bowls. You want each serving to be around 2 parts broth to 1 part chunky goodness. Use your fingers to crush the nori into powdery bits, if using, and sprinkle over the top of each serving. Place about 1 teaspoon chives in the center of each bowl and serve immediately.
PORK & LEEK STEW,VIKING STYLE
Make and share this Pork & Leek Stew,viking Style recipe from Food.com.
Provided by Abe ray
Categories < 4 Hours
Time 2h23m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 10
Steps:
- chop the meat into 2 inch cubes.
- put the chopped meat into a large saucepan along with the marrow bones and water.
- bring the contents of the saucepan to a boil.
- skim the fat from the surface.
- turn the heat down and cover pan with a lid.
- let the meat & bones simmer int the liquid for about 2 hours.
- wash & clean the leeks thoroughly.
- carefully chop the leeks into small rings.
- clean the carrots & chop them into small peices.
- peel the onion & cut in 1/2 the cut finely.
- clean celery & remove bad part of same.
- chop celery into small pieces.
- when the meat is almost cooked remove the marrow banes with a slotted spoon.
- add the chopped vegatebles and the sage or mixed herbs.
- let the stew simmer and a further 15 to 20 minuites or until the vegetibles are soft.
- skim fat ftom the stew then serve.
Nutrition Facts : Calories 210.2, Fat 11.6, SaturatedFat 4, Cholesterol 50.6, Sodium 83.8, Carbohydrate 10.6, Fiber 2.1, Sugar 3.6, Protein 15.6
More about "erics viking chowder recipes"
SEAFOOD CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (56)Estimated Reading Time 6 minsServings 8Published Apr 14, 2020
SEAFOOD CHOWDER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
65 CHOWDER RECIPES TO WARM YOU UP I TASTE OF HOME
From tasteofhome.com
HOW TO MAKE THE BEST CHOWDERS - ALLRECIPES
From allrecipes.com
EASY HOMEMADE CORN CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
SOUTHWESTERN CORN CHOWDER RECIPE - COOKIE AND KATE
From cookieandkate.com
ERIC AKIS: CHOWDER MAKES A FESTIVE WEST COAST WINTER MEAL
From timescolonist.com
Author Eric Akis
IS THIS THE BEST FISH CHOWDER IN THE WORLD? – THE IRISH TIMES
From irishtimes.com
Estimated Reading Time 2 mins
SEAFOOD CHOWDER RECIPE: BEST THICK & HEARTY (LESS THAN 15 MIN …
From favfamilyrecipes.com
30 BEST CHOWDER RECIPES TO FILL YOU UP AND WARM YOUR SOUL
From insanelygoodrecipes.com
ERIC AKIS: ADD B.C. SEAFOOD TO SUBLIME CHOWDER
From timescolonist.com
CLASSIC CATFISH CHOWDER - VIKING RANGE, LLC
From vikingrange.com
WORLD BEST FILLET COOKING RECIPES : ERIC'S VIKING CHOWDER
From worldbestfilletrecipes.blogspot.com
CHOWDER RECIPES FOR A COLD DAY | EPICURIOUS
From epicurious.com
CHOWDER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEGENDARY TIMES COLONIST FOOD WRITER ERIC AKIS’ TOP 10 MOST
From cheknews.ca
CHEF ERIK’S COOKING SEGMENT – EVO ITALIAN
ERIC AKIS: FIVE SEAFOODS MAKE FOR ONE FINE CHOWDER
From timescolonist.com
You'll also love