FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
CLASSIC FISH CHOWDER
Capture time in a cup with this enduring fish stew, traditionally loaded with the catch of the day. It's bursting with the pure flavors of cod, haddock, or even pollack, as well as tender potatoes, creamery butter, and robust, salty fatback.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over low heat. Add fatback or bacon, and cook for 3 minutes. Discard pork. Add parsley, bay leaf, potato, and fish fumet. Simmer gently until potato is tender, 6 to 8 minutes.
- Add fish, cover, and gently simmer until fish is just cooked through, about 2 minutes. Gently stir in milk and salt, and heat until warmed through, about 30 seconds. Remove from heat. Discard parsley and bay leaf. Serve chowder immediately with freshly ground pepper and chopped parsley on the side.
FISH FUMET FOR CLASSIC FISH CHOWDER
Fish heads, tails, and bones can be found at most fish counters. Use this recipe to make our Classic Fish Chowder.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 13
Steps:
- Heat a 12-quart stockpot over low heat. Add oil, shallot, leeks, fennel, and celery, and cook, stirring frequently, until softened, about 30 minutes. (Do not let vegetables brown.)
- Add fish heads, tails, and bones, and cook until just starting to release their juices, 10 to 15 minutes. Add peppercorns, bay leaf, coriander, and water to cover bones by 1 inch. Raise heat to high, and simmer, then immediately reduce heat to medium-low. Simmer gently for 30 minutes, skimming any foam that rises to the surface; discard foam. (A hard boil will break the fish apart and make your fumet cloudy and bitter.)
- Turn off heat, and add tarragon, parsley, chervil, and chives. Cover, and let steep for 20 minutes.
- Strain fumet through a fine sieve lined with cheesecloth set over a large container. Cover, and refrigerate for up to 1 day (or freeze for up to 3 months; thaw before using).
CLASSIC NEW ENGLAND FISH CHOWDER
This is an old recipe handed down through the years. It always tasted best when made by a friend of mine who was a fisherman. There was nothing quite like sitting down with friends on a cold snowy night, enjoying this hot chowder, fresh biscuits and good conversation.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16-18 serving (about 5 quarts).
Number Of Ingredients 10
Steps:
- Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon.
Nutrition Facts :
FISH FUMET
Number Of Ingredients 7
Steps:
- Place all of the ingredients in a stockpot over high heat. Bring to a boil, reduce the heat, and simmer for 45 minutes. Strain.
RUSTIC FISH CHOWDER
President John F. Kennedy's affinity for fish chowder was likely inspired by his love of sailing off the coast of New England. In my version, I use fresh halibut my brother-in-law, a commercial fisherman, catches in Kodiak, Alaska. Top servings with grated Parmesan, minced green onions or a few drops of hot sauce.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mash potatoes slightly., Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, 6-8 minutes.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 842mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
FISH STOCK (FUMET DE POISSON)
Provided by Craig Claiborne
Categories dinner, soups and stews
Time 25m
Yield About 7 1/2 cups
Number Of Ingredients 11
Steps:
- Combine all the ingredients in a kettle or large saucepan.
- Bring to the boil and simmer 20 minutes. Strain and discard the solids.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 0 grams
FISH STOCK (FUMET DE POISSON)
Provided by Craig Claiborne
Time 30m
Yield 2 1/4 cups
Number Of Ingredients 11
Steps:
- Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
- Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
- Bring to a boil and let simmer 20 minutes.
- Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams
GRANDMA'S FISH CHOWDER
Make and share this Grandma's Fish Chowder recipe from Food.com.
Provided by Doelee
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Chop up the fish and sprinkle with lemon juice, put in a bowl and refridgerate till needed.
- Saute onion and garlic with butter till golden brown.
- Add thyme, old bay, salt, pepper, potatoes, bay leaves and celery leaves, sauté for a minute.
- Add carrots and tomatoes, sauté for a minute, then add the water.
- Simmer for 20 minutes with cover on.
- Add fish, Worcestershire, wine, celery and cover, simmering for 15 minutes or until fish is done.
- Serve with garlic bread and salad.
Nutrition Facts : Calories 585.8, Fat 8.8, SaturatedFat 4.3, Cholesterol 171.1, Sodium 1546.8, Carbohydrate 50.6, Fiber 6.7, Sugar 11.9, Protein 70
More about "fish fumet for classic fish chowder recipes"
SEAFOOD CHOWDER - CTV
From more.ctv.ca
TRADITIONAL FISH FUMET | MARX FOODS BLOG
From marxfood.com
CLASSIC FISH CHOWDER RECIPE | CHATELAINE
From chatelaine.com
FISH CHOWDER SOUP | RECIPETIN EATS
From recipetineats.com
FISH FUMET: USE AS A BASE FOR PROVENCAL FISH STEW OR ON ITS …
From mariarickerthong.com
FISH FUMET RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HOMEMADE FISH STOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT IS THE DIFFERENCE BETWEEN FISH STOCK AND FUMET?
From fromhungertohope.com
FISH FUME - THE CHEF'S COOKING SCHOOL
From thechefscookingschool.com
FISH VELOUTé SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE ULTIMATE FISH CHOWDER | MEATEATER COOK
From themeateater.com
CLASSIC MARITIME FISH CHOWDER | DENNIS THE PRESCOTT
From dennistheprescott.com
FISH STOCK AND FUMET — THE CULINARY PRO
From theculinarypro.com
HOW TO MAKE HOMEMADE FUMET OR FISH BROTH - CELINE'S RECIPES
From celinesrecipes.com
CLASSIC FISH CHOWDER - GLUTEN FREE RECIPES
From fooddiez.com
FISH CHOWDER RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC FISH CHOWDER – STYLED BY MY
From styledbymy.com
FISH FUMET - CHARLOTTE PUCKETTE
From charlottepuckette.com
HOW TO MAKE FISH FUMET - SAVORY SUITCASE
From savorysuitcase.com
FISH WEEK - CHOWDER RECIPE — NORTHERN WATERS SMOKEHAUS
From northernwaterssmokehaus.com
QUICK AND EASY FISH STOCK (FUMET) RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC NEW ENGLAND FISH CHOWDER - FEARLESS EATING
From fearlesseating.net
ESSENTIAL - CLASSIC FISH CHOWDER RECIPE – THE 2 SPOONS
From the2spoons.com
HOW TO MAKE FISH FUMET (FISH STOCK) AND SEAFOOD STOCK
From formerchef.com
A CLASSIC NOVA SCOTIA FISH CHOWDER RECIPE – CHEFS NOTES
From chefsnotes.com
FISH FUMET | COOKSTR.COM
From cookstr.com
QUICK FISH FUMET | MARX FOODS BLOG
From marxfood.com
SIMPLE HOMEMADE FISH FUMET RECIPE - US.BLASTINGNEWS.COM
From us.blastingnews.com
MOM'S LITE FISH CHOWDER A 30-MINUTE MEAL - BRIDGET'S GREEN …
From bridgetsgreenkitchen.com
CLASSIC FISH FUMET RECIPE - COOKING INDEX
From cookingindex.com
FISH FUMET - BIGOVEN.COM
From bigoven.com
FISH STOCK/FUMET RECIPE - GAVIIDAE SAILS
From gaviidaesails.com
CLASSIC FISH STOCK RECIPE - GIANFRANCO BECCHINA - FOOD & WINE
From foodandwine.com
CLASSIC FISH FUMET - PLAIN.RECIPES
From plain.recipes
FISH FUMET - COQUINARIA
From coquinaria.nl
FISH FUMET FOR CLASSIC FISH CHOWDER RECIPES
From tfrecipes.com
You'll also love