Recipe
Canadian Aboriginal Peoples Seafood Chowder Toody Ni Recipe
Print RecipeRelated Recipes
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- 1/2 c bacon fat or butter .
- 8 c fish stock or water .
- 1/2 c all-purpose flour .
- 1 stalk celery, sliced .
- 1 medium carrot, sliced .
- salt & pepper .
- 1/3 lb fresh clams .
- 1 bay leaf .
- 1 medium onion, sliced .
- 1/2 green pepper, sliced .
- 1/3 lb red snapper, cubed .
- 1/3 lb salmon, cubed .
- 4 garlic cloves, crushed .
- 1/2 c whipping cream (approx.)
Directions
- Step #1 In a large saucepan, bring fish stock to a boil.
- Step #2 In a large heavy soup pot over medium high heat, heat bacon fat.
- Step #3 Saute onion, celery, garlic & bay leaf until onions are transparent.
- Step #4 Stir in flour & cook, stirring, 2 mins.
- Step #5 (The result is what chefs call a roux.
- Step #6 ) Slowly add hot stock to the roux, stirring well to prevent lumps.
- Step #7 Bring to a simmer.
- Step #8 Add potato, carrot & green pepper; simmer until vegetables are tender.
- Step #9 Add clams, salmon & red snapper.
- Step #10 Cook over low heat/flame until fish is cooked through & tender, about 10 mins.
- Step #11 Discard bay leaf.
- Step #12 Spice up with salt & pepper.
- Step #13 Remove from heat & stir in the just enough cream to turn the chowder white.
- Step #14 Serves 10 to 12 as a starter, 6 to 8 as a main course.
- Step #15 Feast! Canadian Native Cuisine For All Spice ups.
- Enjoy the Canadian Aboriginal Peoples Seafood Chowder Toody Ni recipe
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