Prepare a tender and rich soup with smoked fish and seafood
Chowder is a thick American soup that is perfect for a fancy lunch or dinner. This recipe combines tender mackerel fillet, smoked elm and crispy bacon, as well as cream, which gives the dish a unique creamy texture.
Ingredients:
- Macrurus fillet without skin 250 g
- Cold-smoked elm fillet 150 g
- Raw-smoked bacon 65 g
- Cream 15% 200 ml
- Ghee 1 tbsp. l.
- Carrot 1 pc.
- Corn 1 pc.
- Onion-leek 150 g
- Garlic 3 cloves
- Laurel leaf 2 pcs.
- Dry vegetable broth 1 tbsp. l.
- Fresh parsley for serving
- Salt and black pepper – to your taste
How to make fish-chowder soup
Step 1
If you don’t have ready stock, dissolve dry stock in 1.5 liters of hot water. Use a deep saucepan to prepare the soup. Finely chop the bacon and fry in ghee until golden.
Step 2
Cut carrots and leeks, chop garlic. Add the vegetables to the bacon and simmer for about 10 minutes, until they are soft.
Step 3
Peel and cut the potatoes into cubes. Add it to the vegetables, mix and fry for a few minutes. Pour the contents of the pan into 1.3 liters of ready-made broth, add a bay leaf, salt and black pepper. Bring to a boil and cook over medium heat for about 10 minutes until the potatoes are soft.
Step 4
Add cream to the soup and mix. To thicken the soup without adding flour, take 2-3 ladlefuls, beat them with a blender, and then return them to the pot.
Step 5
Cut the corn kernels from the cob. Cut the fish into small pieces and add to the soup together with the corn. Cook for another 3 minutes. If necessary, adjust the taste by adding salt or pepper. Serve Chowder with toasted bread and fresh parsley.