
Traditionally, seafood did not suit the deshi palate. We were more accustomed to having freshwater delicacies. Time, however, is changing and we now enjoy delightful, seafood dishes. The following is a recipe of a popular seafood dish, with added cheat codes that make it easier to make.
Seafood chowder
A spoonful of creamy chowder on chilly evenings is bliss. While soups can be thin and light, a chowder is usually thicker, somewhat like a stew, with the base being a mixture of mainly potatoes, onions, and celery.
Ingredients
1 tbsp butter
2 stalks celery, chopped
1 onion, chopped
1 bay leaf
1 tsp dried dill or dried thyme
Salt and pepper, to taste
2 large potatoes, peeled and diced
2 cups water or fish stock
1/3 cup all-purpose flour
1 cup milk
2 cups chopped raw skinless fish fillets, cooked seafood, or a combination
2 tbsp lemon juice
Method
In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, salt, and pepper for about 5 minutes or until the onions start to brown. Stir in potatoes; sauté for 2 minutes. Increase heat to medium-high; stir in water or fish stock (you can make your own stock by boiling a piece of fish, shrimp heads garlic onions) and bring to a boil. Cover, reduce heat to medium, and boil for about 5 minutes or until the potatoes are almost tender. Whisk flour into milk and stir into the pot; bring to a simmer, stirring often.
At this point, you can blend the broth for a smooth consistency. Stir in fish or seafood. Let it simmer until the fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Serve hot with crackers.
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