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Summer Chowder
2 Generous Servings
4 to
5 ounces of whitefish or shrimp
½ lb
of mussels, rinsed cleaned
2
red potatoes
1
stalk celery
2
small onions
1
clove garlic
1
small carrot
2
fresh cobs of corn, preferably sweet corn
7
parsley leaves
1
lemon
4
ounces organic olive oil
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Cut potatoes, celery, onion, garlic and carrot into very small
dice. Slice fresh corn from cob.
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Fill a large pot with 5 cups of water. Place cleaned cobs into
water and bring to a simmer. Simmer for 30 minutes.
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Strain corn stock and discard cobs.
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Return corn stock to pot, bring to a boil, and add 1 onion and
the mussels. Cover and steam until mussels are opened, about 2 minutes.
Strain broth.
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Heat half of the olive oil over medium heat and add corn
kernels, potatoes, celery, onion, garlic and carrot. Cook slowly until onions
are translucent.
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Add mussel-corn stock and simmer on low to medium heat until
potato is soft, about 20 minutes.
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Meanwhile, cut fish in small to medium dice.
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Heat a separate pan and add one ounce of olive oil. Cook fish
over medium heat until cooked through 4 to 5 minutes or until cooked through,
turning once. Allow the fish to turn golden brown, which will add more depth
to the chowder’s flavor.
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Divide cooked fish between two serving bowls. Ladle broth with
vegetables over the top.
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Finish with a drizzle of fresh lemon juice and olive oil.
©Tarbell's®2000
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