CHOWDER!
Serves: 3
 
If you can buy a good quality fish stock, you can use that instead of this first step. I couldn't find one I liked, so instead made my own! You will only use about half of the stock you make, so you'll have another batch for next time.
Ingredients
  • 1 salmon skeleton (or about 300g fish bones)
  • 1.5 L water
  • 2 bay leaves
  • ½ bunch parsley
  • salt
  • 100g streaky bacon or speck
  • 1 onion
  • 3 cloves garlic
  • 8 tiny potatoes (or 2 regular sized ones)
  • 30g butter
  • ¼ tsp smokey paprika
  • ⅓ C pearl barley (rinsed)
  • 400g mixed seafood (I had mussels, fish, prawns and calamari in mine)
  • ¾ C thickened cream
  • ¾ C milk
  • salt & pepper
How to make it
  1. Wash your fish bones well under cold, running water. If you have a whole skeleton, chop it into three parts and put it in a pot with 1.5L of water and two bay leaves.
  2. Pick the leaves off the parsley and then throw the stems (not leaves) into the pot as well.
  3. Bring the liquid in the pot to a boil and then reduce to a simmer for 20 minutes. Strain the bones and leaves out and you have some lovely, lightly flavoured fish stock.
  4. Meanwhile, cut your streaky bacon or speck into thin batons, DIce your onion and crush and mince your garlic. Slice the potatoes into rounds (if you have small ones) or into cubes about 2cm wide if you're using normal sized potatoes.
  5. Place another pot on a medium heat and put the speck or bacon in, stirring every now and then so it doesn't get stuck. When the fat has started to render off and you can smell delicious bacon smells, add the onions, garlic, potatoes, butter, paprika and pearl barley.
  6. Sautee them all together over a medium heat until the onion is translucent. Try to keep it all moving so the potatoes don't stick to the bottom of the pot.
  7. Now add 750ml of stock and bring the heat down to a very light simmer. Leave the pot on a simmer for about 10 minutes so that the potatoes and barley get a chance to cook.
  8. Add the seafood mix, cream and milk and return the liquid to a mild simmer, stirring every now and then and cooking for another 10 minutes so that the seafood is poached lightly in the creamy stock.
  9. Have a taste and then add plenty of salt and pepper. You can serve it straight away with chopped parsley on top, or leave it for a while (without parsley) to cool and allow the flavours to meld together, then reheat gently prior to eating.
Recipe by onebitemore at https://onebitemore.com/2015/06/chowder/