Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 2 cups chicken or fish stock
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1/4 tsp saffron threads
- 2 tbsp butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Immersion blender or regular blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the potatoes and sauté for another 5 minutes.
4. Add the chicken or fish stock and bring to a boil.
5. Reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
6. Add the saffron threads and stir to combine.
7. Add the white fish fillets and simmer until cooked through, about 5 minutes.
8. Add the heavy cream and sherry and stir to combine.
9. Season with salt and pepper to taste.
10. If desired, use an immersion blender or regular blender to puree some of the soup for a thicker consistency.
11. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 20g
Sodium: 500mg
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Vegetable stock can be used in place of chicken or fish stock for a vegetarian option.
- Half-and-half can be used in place of heavy cream for a lighter option.
Variations:
- Add diced carrots or celery for extra vegetables.
- Use smoked fish for a smoky flavor.
- Add corn kernels for a sweet addition.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Use a good quality saffron for the best flavor.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce.
- If the soup is too thick, add more stock or cream to thin it out.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
Chowder is a type of soup that originated in North America, particularly in New England. It traditionally includes seafood, potatoes, and cream.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve hot with crusty bread for dipping.
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Region: Spanish