Post by Sylvia on Jan 7, 2010 9:20:42 GMT -6
This soup can work out pricey if you are starting from scratch. Smoked salmon is a must at Christmas and New Year in Scotland and tinned c o c k l e s are a handy cupboard item.
Soup is an absolute necessity here at the moment. Temps are dropping as low as minus 18o.
Smoked C o c k l e Chowder
25g Butter
1 small Onion, diced
1 leek, trimmed and diced
1 small Carrot, diced
1 potato, cubed
50g sliced Smoked salmon, cut into julienne (long thin strips)
120ml dry White wine
450 ml tarragon scented fish stock or water
225g smoked c o c k l e s
1 Tbsp chopped flat leaf Parsley
175ml Cream
freshly ground salt and black pepper
Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes until softened.
Pour the wine into the pan and allow to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add the c o c k l e s.
Return the pan to a simmer and add the parsley and cream, then season to taste. Cover with a lid and simmer gently for another 2-3 minutes.
To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.
Sylvia
Soup is an absolute necessity here at the moment. Temps are dropping as low as minus 18o.
Smoked C o c k l e Chowder
25g Butter
1 small Onion, diced
1 leek, trimmed and diced
1 small Carrot, diced
1 potato, cubed
50g sliced Smoked salmon, cut into julienne (long thin strips)
120ml dry White wine
450 ml tarragon scented fish stock or water
225g smoked c o c k l e s
1 Tbsp chopped flat leaf Parsley
175ml Cream
freshly ground salt and black pepper
Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes until softened.
Pour the wine into the pan and allow to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add the c o c k l e s.
Return the pan to a simmer and add the parsley and cream, then season to taste. Cover with a lid and simmer gently for another 2-3 minutes.
To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.
Sylvia