I have, rather unfortunately, only lived in places with average weather. I'm used to quite a bit of snow, rain and cold in my days so naturally it's important that I have a few good go-to recipes that warm you right to the bones. This can easily be fancied up a bit for entertaining if you buy a more expensive fish and add a little saffron but I am a fan of the humble version. Don't be shy to try it with different kinds of trout or white fillets and bacon / thick pancetta instead of ham. I make this in the slow cooker but you could just as easily use
Gather the Good Stuff
- 400g or so of small potatoes - halved or quartered depending on size.
- 250g - whitefish or trout. Sole works well
- 250g of smoked whitefish
- 100g chopped bacon / ham / pancetta
- 2 tbsp butter
- 1 onion - diced
- 2 celery sticks - diced
- 50g corn nibbles
- 3 cups vegetable or fish broth
- 2/3 cup dry white wine
- 2/3 cup heavy cream
- 1 tsp dried tarragon
- 1 tsp white wine vinegar
- Salt and pepper to taste
Putting it all Together
- Pre-warm your slow cooker low
- Melt the butter in a skillet on the stovetop and turn to medium high
- If you are using bacon instead of ham, cook it halfway and skim off the excess fat. Transfer bacon to slowcooker. If you are using ham, skip this step
- Saute your vegetables in the butter until soft. About 6-7 minutes
- Transfer your vegetables, stock, potatoes, wine, tarragon to the slow cooker
- Season with salt and pepper
- Turn to low and cook for 6 hours
- After 6 hours, flake your fish and dice your ham. If your fish has skin, discard it
- Add your fish, ham, cream, vinegar to the slow cooker and turn to high for 20 minutes
- Serve with warm bread
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