Skip to main content

Smokey Seafood Chowder

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

  1. 400g or so of small potatoes - halved or quartered depending on size. 
  2. 250g - whitefish or trout. Sole works well
  3. 250g of smoked whitefish  
  4. 100g chopped bacon / ham / pancetta 
  5. 2 tbsp butter 
  6. 1 onion - diced 
  7. 2 celery sticks - diced 
  8. 50g corn nibbles 
  9. 3 cups vegetable or fish broth 
  10. 2/3 cup dry white wine 
  11.  2/3 cup heavy cream
  12. 1 tsp dried tarragon 
  13. 1 tsp white wine vinegar 
  14. Salt and pepper to taste

 Putting it all Together 

  1. Pre-warm your slow cooker low 
  2. Melt the butter in a skillet on the stovetop and turn to medium high
  3. 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  
  4. Saute your vegetables in the butter until soft. About 6-7 minutes 
  5. Transfer your vegetables, stock, potatoes, wine, tarragon to the slow cooker
  6. Season with salt and pepper
  7. Turn to low and cook for 6 hours 
  8. After 6 hours, flake your fish and dice your ham. If your fish has skin, discard it 
  9. Add your fish, ham, cream, vinegar to the slow cooker and turn to high for 20 minutes
  10. Serve with warm bread  


Popular posts from this blog

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well.

Gather the good stuff:1 Tbsp butter or better Chicken legs and thighs. Enough to fill a big pan. 2 or 3 Yellow onions - sliced. 1 Tbs of paprika. I use smoked but you can use regular paprika as well 1 cup chicken broth at room temperature1/2 cup sour cream Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well. Meanwhile slice your onions and set aside. Heat 1 Tbsp oil in a heavy pan on medium high heat . Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry for another 3…

Loco Moco

The first time I had this I was on the big island of Hawaii and I had never heard of it before my now wife and I walked into a small diner in some tiny town that I can’t even remember the name of. I do remember that we had both had too much wine the night before and this particular menu item jumped right out at me as something that might help with that. I’ve since learned that this is the quintessential Hawaiian comfort food and if you decide to make it, you’ll appreciate why. 
Key things to look out for: How you season the patty is going to greatly colour the dish. I like Cajun spices but you do you Don’t wipe out the pan in between the patties and the gravy. The fondant is exactly what you’re after when making a good gravy 

Gather the good StuffPatties 
Ground beef - enough for a few small patties. Probably about 400g or so. I like them on the thinner side but you do you Cajun seasoning to taste Garlic salt to taste Black pepper to taste 1 egg  Gravy 1.5 cups beef broth 2 tbsp soy sauce …

Gloriously Garlic Noodles

This is a dish that you can have on the table in 20 minutes or less. It has relatively simple ingredients that pack a ton of flavour. It's also open to a lot of variation. I like to serve it with shrimp as shown but really any protein will work, seafood being the fastest one to add. Also, feel free to play with the amount of garlic. The recipe that follows is on the extreme end of how much you want to put it in there. if you find garlic a little overpowering, or you have a dentist appointment the next day, maybe tone it down a bit.  Gather the Good Stuff  In regards to the sauce, you can be pretty loose with the quantities. If you like it a little saltier, use more soy sauce. If you like it a little hotter, add a little more cayenne. For the noodles, literally any noodles will do. I used the standard spaghetti but that's just because it is what I had on hand.  2 Tbsp soy sauce - a shot of a thicker darker one is probably a good idea. if you use one that is too light you'll m…