Ballycotton Fish Chowder Food
RACHEL ALLEN'S BALLYCOTTON FISH CHOWDER
A flavorful fish chowder made with fresh and smoked fish, potatoes, and bacon. Serve with Brown Soda Bread, Wholemeal Honey Bread, or Brown Yeast Bread.
Provided by cafejohnsonia.com
Time 35m
Yield 1
Number Of Ingredients 12
Steps:
- For complete instructions, visit the original site at http://cafejohnsonia.com/2013/03/rachel-allens-ballycotton-fish-chowder.html
Nutrition Facts : ServingSize serving, Sugar 19 g, Sodium 28632 mg, Cholesterol 47 mg, SaturatedFat 11 g, Calories 571 kcal, Carbohydrate 38 g, Protein 17 mg, Fat 39 g
BALLYCOTTON FISH CHOWDER
Make and share this Ballycotton Fish Chowder recipe from Food.com.
Provided by momaphet
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
- Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
- Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.
- Notes.
- You want to use about 8 oz of fish total use a balance/combination you like.
- Be cautious with the salt.
Nutrition Facts : Calories 310.2, Fat 17, SaturatedFat 6.1, Cholesterol 60.3, Sodium 581.1, Carbohydrate 17.8, Fiber 1.3, Sugar 3, Protein 20.8
RACHEL ALLEN'S BALLYCOTTON FISH CHOWDER
A flavorful fish chowder made with fresh and smoked fish, potatoes, and bacon. Serve with Brown Soda Bread, Wholemeal Honey Bread, or Brown Yeast Bread.
Provided by Lindsey Johnson
Categories main
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
- Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
- Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.
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