| Recipes Looking for a recipe, or do you just have a great one that you think everyone will enjoy? Share recipes with people from around the world. |  | 
02-16-2008, 04:13 AM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| | Fish or Salmon Chowder Ideas Wanted I've got about six pounds of frozen, wild Alaskan salmon. Anyone have some tried and true ideas for making a nice fish or salmon chowder or soup? Something in which other fish can be used instead of salmon, or perhaps added to it would be idealm preferably with little or no cream.
Thanks,
shel
Last edited by shel; 02-16-2008 at 04:17 AM.
| 
02-16-2008, 10:02 AM
| | Registered User Culinary Experience: Home Cook | | Join Date: Jan 2002 Location: Wisconsin
Posts: 256
| | Here's one I hope you'll enjoy as much as we do. Seafood Stew
2 tsp olive oil
1 large yellow pepper coarsely chopped
2 cloves garlic (crush with press)
1 can (14 1/2 oz) stewed tomatoes
1 C spicy tomato-vegetable juice
1 lb skinless cod cut into 1-inch cubes
8 oz shelled and deveined medium shrimp
1/2 C water
1/4 tsp salt
In 4 qt saucepan, heat oil over medium heat until hot. Add yellow pepper and onion and cook 5-6 minutes until softened and lightly browned, stirring frequently. Stir in garlic and cook for a minute, stirring constantly.
Stir in stewed tomatoes, vegetable juice, water and salt, cover and heat to boiling over high heat. Reduce heat to low and simmer, covered 10 minutes.
Stir in cod and shrimp, cover and simmer 3-4 minujtes until cod and shrimp turn opaque throughout, gently stirring once. Ladle stew into 4 large bowls.
Makes about 7 cups. | 
02-16-2008, 10:25 AM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| | Thanks for the ideas - what's "spicy tomato-vegetable juice?" Is it something like V8 juice?
shel | 
02-16-2008, 01:05 PM
| | Registered User Culinary Experience: Home Cook | | Join Date: Jan 2002 Location: Wisconsin
Posts: 256
| | Yes, exactly, V8 has a spicy blend and you can buy 1 can that is just about perfect recipe amount. There may be other brands as well, but that's what I use. | 
02-18-2008, 05:10 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,415
| | Just made a cod chowder with saffron and fingerling potatoes from an old Bon Appetit, that would work with your salmon as well. You can find the recipe at: Cod Chowder with Saffron and Fingerling Potatoes Recipe at Epicurious.com
With the cod it needs some black pepper. But you probably can just follow the recipe with the salmon. I also feel the proportion of broth to fish is too low, and next time will increase the broth component. | 
02-18-2008, 07:13 AM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| | Quote:
Originally Posted by KYHeirloomer | I made that recipe quite some time ago and didn't care for it very much. Thanks or taking the time to post the link | 
02-18-2008, 08:29 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Feb 2008
Posts: 21
| | Bubba, that recipe sounds great, I'll have to try it this week. | 
02-18-2008, 07:21 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,451
| | |  |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts HTML code is Off | | | |