Kevin D's Arthurstown Fish Chowder
Created by ForeverMama on February 9, 2016
- Servings: 6
- Prep Time: 25m
- Cook Time: 30m
- Recipe #22839
Ingredients
- 4 tablespoons butter
- 1 small yellow onion (diced)
- 1 leek, trimmed and diced
- 1 small carrot, diced
- 1 potato, cubed
- 2 ounces smoked salmon (sliced, cut into strips about 5mm, 1/4 inch thick)
- 1/2 cup dry white wine
- 1 3/4 cups fish stock (or water)
- 10 ounces fresh cod fish (fillets, skinned. It is preferable to have a mix of fish, Refer to NOTE # 1. Refer to NOTE # 2 for an alternative)
- 3/4 pound raw shrimp (jumbo shrimp, or prawns which should equal to 12 raw jumbo shrimp)
- 5 ounces mussels (scrubbed and de-bearded)
- 1 tablespoon chopped fresh tarragon
- 1 cup light cream
- Salt and black pepper, to taste
How to Make
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Step 1: Peel the shrimp (or prawns), leaving the tails intact. Using a small, sharp knife, make a very shallow cut all the way down the back of the shrimp (or prawns) and remove the black intestinal line.
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NOTE # 1: Regarding the cod listed in the ingredients section, it is preferable to use a mix of fish such as cod, haddock, hake and salmon. But if you can't use this full mix, I can't see why at least two choices wouldn't work. (The mix of fishes isn't listed in the ingredients section for the reason that the system will not allow it).
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Step 2: Cut the fish that you are using stated in NOTE # 1 directly above, into bite-size pieces; set aside.
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Step 3: Heat a large saucepan over medium heat. Add the butter and once it is foaming,
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Step 4: Add in the onion, leek, carrot, potato and smoked salmon. Sauté for 2–3 minutes
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Step 5: Until softened.
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Step 6: Pour the wine into the pan and allow the liquid to reduce by half.
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Step 7: Add the fish stock or water and bring to a simmer, then add the fresh fish and shellfish.
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Step 8: Reduce the heat and return the pan to a simmer. Add the tarragon and cream, then
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Step 9: Season with salt and black pepper to taste. Cover with a lid and simmer gently for a
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Step 10: Further 2–3 minutes until the fish and prawns are tender and all of the mussels have
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Step 11: Opened (discard any that remain closed).
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Step 12: To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish
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Step 13: And shellfish into the center of each bowl.
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NOTE 2: If you like smoked fish, you can make a delicious alternative to this recipe using smoked haddock as part of the fish mixture noted in NOTE # 1 above
Nutritional Facts
- Serving Size: 1 (406 g)
- Calories 645.3
- Total Fat - 48.9 g
- Saturated Fat - 23.7 g
- Cholesterol - 201.8 mg
- Sodium - 734.5 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 1.8 g
- Sugars - 1.8 g
- Protein - 33.2 g
- Calcium - 109.6 mg
- Iron - 2.9 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.3 mg