Categories
Fish Soup

New England Fish Chowder

New England Fish Chowder
Votes: 1
Rating: 5
You:
Rate this recipe!
A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
New England Fish Chowder
Votes: 1
Rating: 5
You:
Rate this recipe!
A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Cut the fish into pieces
  2. Add a pinch of salt to the stock and bring to the boil
  3. Strain into a bowl, reserve the liquid, flake the fish roughly, discarding skin or bones
  4. Add fish and simmer gently for ten minutes
  5. Put the bacon, diced, into the saucepan and cook gently until the fat runs and the meat is crisps, then add the butter.
  6. Cut potatoes into cubes and to the saucepan, along with the onion and mushrooms. Fry slowly for five minutes. Stir in the flour and cook for one minute more.
  7. Remove from the heat and let cool a little. Blend in the warm cooking liquids, then the milk, stirring until smooth.
  8. Return to the heat and stir until simmering. Cook until the potatoes are soft and then add the fish and reheat.
  9. Sharpen the flavour with lemon juice, season and stir in the parsley.
Recipe Notes

Nutrition Facts
New England Fish Chowder
Amount Per Serving
Energy 1357kJ Energy from Fat 452kJ
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 99mg 33%
Sodium 721mg 30%
Potassium 1090mg 31%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 6g
Protein 36g 72%
Vitamin A 16%
Vitamin C 33%
Calcium 13%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Categories
Soup

Mushroom and Miso Soup

This delicious light soup combines the earthiness of mushrooms with the different earthiness of miso. The result is out of this world.

There is no Nutrition Label for this recipe yet.

Mushroom and Miso Soup
Votes: 0
Rating: 0
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Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Mushroom and Miso Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Ingredients
  • 400 g mushrooms I always use two or three varieties - it gives a better flavour and a more interesting texture. A combination of shitake and king oyster mushrooms is a favourite, but just go for what is fresh.
  • 1 tbsp light miso paste
  • 500 ml chicken stock Replace with vegetable based stock if you want a vegetarian version.
  • 500 ml water
Servings: People
Units:
Instructions
  1. Cut mushrooms into 5mm slices.
  2. Put the miso in a pot on a low heat, and gradually add just enough freshly boiled water to make a smooth paste, stirring all the while.
  3. When the paste is smooth and there are no lumps, add the remaining water, stock and mushrooms.
  4. Bring to a very gentle boil, put the lid on and leave for thirty minutes.
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