I made up the recipe for the fish chowder. Here's what I did: Cut up some peeled potatoes (I used yukon gold), a couple celery stalks, a small onion, 3 smashed cloves of garlic, and a peeled carrot. I didn't worry about chopping too carefully because I knew I was going to blend it all together later. Put veg in a soup pot and cover with chicken stock - it took a whole quart. Add seasonings - I used salt, pepper, and ground thyme. Bring to a boil, reduce heat and simmer till veggies are tender. Remove from heat and blend it till it's fairly smooth but not baby food. I used my fancy-dancy immersion blender but you can use a regular blender and do it in small batches. Add some thawed tilapia fillets, diced, and cook over low heat until the fish is done - maybe about 10 minutes. I don't know how long exactly because I was watching tv while I was cooking. I added some (1 cup, maybe?) half and half to thin it out and make it creamy and sweet but only because I have some and it's christmas. Normally I would just use 1% milk. Jennie, I like tilapia because it's mild and white and not fishy tasting at all. I think it's less fishy than canned tuna.
How do you make winter salad?
ReplyDeleteWinter salad = spring mix from a sack tossed with cranberry viniagrette, toasted walnuts, craisins, and small chunks of goat cheese.
ReplyDeleteand fish stew?
ReplyDeleteYou don't think they go together, Jen?
ReplyDeleteYes, I remember the winter salad now, --and the fish chowder?
ReplyDeleteI think they go together - I have just never had fish chowder before. Remember I am not a fish fan...I know that you are somewhat.
ReplyDeleteI made up the recipe for the fish chowder. Here's what I did:
ReplyDeleteCut up some peeled potatoes (I used yukon gold), a couple celery stalks, a small onion, 3 smashed cloves of garlic, and a peeled carrot. I didn't worry about chopping too carefully because I knew I was going to blend it all together later. Put veg in a soup pot and cover with chicken stock - it took a whole quart. Add seasonings - I used salt, pepper, and ground thyme. Bring to a boil, reduce heat and simmer till veggies are tender. Remove from heat and blend it till it's fairly smooth but not baby food. I used my fancy-dancy immersion blender but you can use a regular blender and do it in small batches. Add some thawed tilapia fillets, diced, and cook over low heat until the fish is done - maybe about 10 minutes. I don't know how long exactly because I was watching tv while I was cooking. I added some (1 cup, maybe?) half and half to thin it out and make it creamy and sweet but only because I have some and it's christmas. Normally I would just use 1% milk.
Jennie, I like tilapia because it's mild and white and not fishy tasting at all. I think it's less fishy than canned tuna.
Wow, that sounds wonderful! I'm gonna make it soon.
ReplyDelete