Post by Okwes on Nov 27, 2006 12:01:39 GMT -5
Seafood Chowder Toody Ni
Categories: Native, Jw, Salmon, Clams, Soups
Yield: 12 Servings
8 c Fish stock
1/2 c Bacon fat or butter
1 md Onion; diced
1 Rib celery; diced
4 cl Garlic; crushed
1 Bay leaf
1/2 c All-purpose flour
1/4 lb Potato; diced
1 md Carrot; diced
1/2 Green pepper; diced
1/3 lb Fresh clams
1/3 lb Salmon; cubed
1/3 lb Red snapper; cubed
Salt and pepper
1/2 c Whipping cream
In a large saucepan bring fish stock to boil. In a large, heavy soup
pot over medium heat, heat bacon fat. Saute onion, celery, garlic and
bay leaf until onions are translucent. Stir in flour and cook,
stirring, 2 minutes. Slowly add hot stock to the roux, stirring well.
Bring to a simmer. Add potato, carrot and green pepper; simmer until
vegetables are tender.
Add clams, salmon and red snapper. Cook over low heat until fish is
cooked through and tender, about 10 minutes. Discard bay leaf. Season
with salt and pepper. Remove from heat and stir in cream.
Serves 12 as an appetizer, 6 as a main course with bannock.
Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew
George Jr. From: Jim Weller
Categories: Native, Jw, Salmon, Clams, Soups
Yield: 12 Servings
8 c Fish stock
1/2 c Bacon fat or butter
1 md Onion; diced
1 Rib celery; diced
4 cl Garlic; crushed
1 Bay leaf
1/2 c All-purpose flour
1/4 lb Potato; diced
1 md Carrot; diced
1/2 Green pepper; diced
1/3 lb Fresh clams
1/3 lb Salmon; cubed
1/3 lb Red snapper; cubed
Salt and pepper
1/2 c Whipping cream
In a large saucepan bring fish stock to boil. In a large, heavy soup
pot over medium heat, heat bacon fat. Saute onion, celery, garlic and
bay leaf until onions are translucent. Stir in flour and cook,
stirring, 2 minutes. Slowly add hot stock to the roux, stirring well.
Bring to a simmer. Add potato, carrot and green pepper; simmer until
vegetables are tender.
Add clams, salmon and red snapper. Cook over low heat until fish is
cooked through and tender, about 10 minutes. Discard bay leaf. Season
with salt and pepper. Remove from heat and stir in cream.
Serves 12 as an appetizer, 6 as a main course with bannock.
Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew
George Jr. From: Jim Weller