Fish Chowder
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What you need:
1 onion 5 red potatoes 2 cloves garlic, minced ½ cup white wine 1 Pd cod, cubed 2 cups half and half 2 tomatoes, cubed 1-2 tsp Herbs de Provence Salt and pepper |
Method:
Peel and dice the potatoes and the onion.
In a medium soup pot, simmer onion and potatoes in 2-3 cups water and the white wine until the vegetables are tender.
Meanwhile, cube the fish and the tomatoes. Mince the garlic.
Add the cream, garlic, Herbs de Provence, fish and tomatoes to the pot.
Heat to a simmer but do not boil. Cook unit the fish is done completely, about 10 minutes. Salt and pepper to taste.
For a thicker soup, use heavy cream instead of half and half. You can also use cornstarch, by mixing 2 tsp cornstarch with ¼ cup of warm broth then adding it to the soup and simmering for a few minutes.
Add a dash of Sriracha or tabasco sauce for a little extra flavor.
Peel and dice the potatoes and the onion.
In a medium soup pot, simmer onion and potatoes in 2-3 cups water and the white wine until the vegetables are tender.
Meanwhile, cube the fish and the tomatoes. Mince the garlic.
Add the cream, garlic, Herbs de Provence, fish and tomatoes to the pot.
Heat to a simmer but do not boil. Cook unit the fish is done completely, about 10 minutes. Salt and pepper to taste.
For a thicker soup, use heavy cream instead of half and half. You can also use cornstarch, by mixing 2 tsp cornstarch with ¼ cup of warm broth then adding it to the soup and simmering for a few minutes.
Add a dash of Sriracha or tabasco sauce for a little extra flavor.