Peasant Fish Stew

26 09 2010

.. well not really, it was just another soup but I re-named it to a stew or else Ken would have had a fit, “ANOTHER BLOODY SOUP FOR DINNER ! You know, soup isn’t a meal, it is an appetizer…..”
Stew IS a meal in his head, so i renamed this a fish stew. He seemed more than satisfied with it for dinner on Friday night. I think I may be hitting my soup threshold, as this is 3 soups in 10 days, heh. I am sure I will get a second wind as it IS just the beginning of fall.

Peasant Fish Soup (modified from BE’s salmon chowder)

4 slices bacon, crumbled apres cooking
1 tablespoon butter
1 tablespoon olive oil
1 cup diced onion
1 garlic clove, minced
2 1/2 tablespoons flour
1 teaspoon Old Bay
1/2 teaspoon tarragon
Dash nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon white pepper
2 cups chicken broth
2 cups homo milk
1 1/2 pounds fresh salmon OR any fish you have on hand. I used 7 ounces tilapia, a package of crab, and made the rest up in scallops

In stockpot over low heat, melt butter and add diced bacon. Cook until bacon is crispy. Add olive oil, onion, and garlic. Cook until onion is soft, 8 to 10 minutes.

Add flour and seasoning and cook for 1 minute. Increase heat to medium and add broth , and milk. Cook 10 minutes or until thickened, stirring frequently. Reduce heat to low and add fish.
Let simmer (but not boil) until the fish has poached in the liquid. Taste for seasoning, and I sometimes add a lobster paste (like bovril) for flavour. Makes 8 servings 3/4 cup each.

Nutrition on this varies ever so slightly with the type of fish, so it isnt worth recalculating.. so go with this: Calories 261 Protein 28 g Fat 13 g Carbs 7 g Sugar 2 g




2 responses

27 09 2010

So delicious – it tastes too good to be true!

28 09 2010

OMG I cannot wait to try this out! my mouth literally watered when I saw the picture…

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