Ingredients with Measurements:
- 2 fish heads (preferably from a white fish like cod or haddock)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 potatoes, peeled and diced
- 4 cups fish stock
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrots. Cook until the vegetables are soft, about 5-7 minutes.
2. Add the fish heads to the pot and pour in the fish stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Remove the fish heads from the pot and discard. Using an immersion blender or a regular blender, puree the soup until smooth.
4. Add the diced potatoes to the pot and simmer until tender, about 10-15 minutes.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Ladle the chowder into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- Fish heads can be substituted with fish bones or fillets.
- Fish stock can be substituted with vegetable or chicken stock.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add corn or bacon for a different flavor.
- Use different types of fish for a different taste.
- Add hot sauce or cayenne pepper for a spicy kick.
Tips and tricks:
- Use a sharp knife to cut the vegetables into small, even pieces for faster cooking.
- If using fish bones or fillets, make sure to remove all the bones before serving.
- For a thicker chowder, add more potatoes or puree less of the soup.
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 a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
Crusty bread or oyster crackers
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the chowder is too thin, puree less of the soup or add more potatoes.
- If the chowder is too thick, add more fish stock or cream.
Food safety advice:
- Make sure to cook the fish heads or bones thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chowder originated in New England in the 18th century and was traditionally made with fish or clams.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve as a main dish for lunch or dinner.
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