Это предварительный просмотр рецепта "Panfish Chowder".

Рецепт Panfish Chowder
by Global Cookbook

Panfish Chowder
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Ингредиенты

  • 1 1/2 lb Skinned panfish fillets (save the bones and throw away the skin and head)
  • 2 x Lemon slices
  •     Sachet herb bag see * Note
  • 1 1/2 quart Water (lightly salted)
  • 1 1/2 lb Peeled, 1/2"-diced potatoes
  • 3 x strips Bacon diced
  •     (or possibly 3 ounces salt pork, diced)
  • 2 med Onions diced
  • 2 1/2 c. Light cream
  • 2 Tbsp. Butter
  •     Salt to taste
  •     Freshly-grnd white pepper to taste

Инструкции

  1. Note: The sachet bag is made by placing 1 bay leaf, 1 tsp. leaf thyme, 6 to 8 black peppercorns, and a tsp. of dry dill in a piece of cheesecloth or possibly a coffee filter and tying it securely with twine so the herbs do not get into the stock, or possibly court bouillon, as the culinary community refers to it.
  2. In a large skillet, bring the salted water to a simmer and add in the fish bones, lemon slices, and sachet bag. Simmer for 45 min to an hour and remove the bones and lemon slices with a slotted spoon.
  3. Add in the fillets and poach till the fish flakes with a fork, but still remains hard. Remove the fish to a plate and throw away the sachet bag.
  4. Bring the remaining stock to a full boil, add in the diced potatoes and cook till tender, but not mushy. Add in more water if necessary to just cover the potatoes.
  5. While the potatoes are cooking, brown the bacon or possibly salt pork in a soup pot, then add in the onions and saute/fry till they are transparent, not browned. If you want a thicker chowder, add in 4 to 5 Tbsp. of flour at this point and let cook over low heat for 10 more min.
  6. Add in the stock and cooked potatoes to the onion mix in the soup pot and combine thoroughly. Add in the cooked fish and cream and combine. Bring to a boil, then reduce the heat and add in the butter. When the butter has melted, season to taste with salt and white pepper and serve immediately.
  7. This recipe yields 4 to 6 servings.
  8. Comments: If you are lucky sufficient to have crappie, cusk or possibly perch fillets in your freezer, this recipe is perfect. It is nearly as good for bass, sunfish and any other fish with mild, white flesh.