Ingredients with Measurements:
- 1 lb shark meat, cut into bite-sized pieces
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 4 cups chicken or fish stock
- 1 cup heavy cream
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced potatoes, carrots, and celery to the pot and stir to combine.
4. Pour in the chicken or fish stock and add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
5. Remove the bay leaf from the pot and use an immersion blender or regular blender to puree the soup until smooth.
6. Add the shark meat to the pot and simmer until the shark is cooked through, about 5 minutes.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve the shark chowder hot, garnished with the crispy bacon.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Instead of shark meat, you can use any firm white fish such as cod or halibut.
- If you don't have bacon, you can use butter or oil to sauté the onion and garlic.
- You can use vegetable stock instead of chicken or fish stock for a vegetarian version.
Variations:
- Add corn or peas to the chowder for extra texture and flavor.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add a splash of white wine to the chowder for a more complex flavor.
Tips and tricks:
- Be sure to remove the bay leaf before pureeing the soup.
- Don't overcook the shark or it will become tough and rubbery.
- If the chowder is too thick, you can add more stock or cream to thin it out.
Storage instructions:
Store leftover shark chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shark chowder in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the shark chowder in individual bowls garnished with crispy bacon and a sprig of fresh thyme.
Garnishes:
Crispy bacon, fresh thyme, chopped parsley, oyster crackers
Pairings:
- Serve the shark chowder with a crusty bread or crackers for dipping.
- A crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs well with the chowder.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing
- Roasted vegetables such as Brussels sprouts or asparagus
Troubleshooting advice:
- If the chowder is too thin, you can simmer it for a few more minutes to reduce the liquid.
- If the chowder is too thick, you can add more stock or cream to thin it out.
Food safety advice:
- Be sure to cook the shark to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover chowder in the refrigerator within 2 hours of cooking.
Food history:
Chowder is a type of soup that originated in the coastal regions of North America. It typically contains seafood, potatoes, and cream or milk.
Flavor profiles:
The shark chowder is creamy and savory with a subtle seafood flavor.
Serving suggestions:
Serve the shark chowder as a main course for lunch or dinner.
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