NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
FISH CHOWDER
This recipe is a local one that most people make and enjoy on a regular basis when we can get fresh fish. It is excellent with a freshy made French bread. Add a nice tossed salad with garden vegetables and you can easily use this soup as your main course.
Provided by Debaylady
Categories Chowders
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a large soup pot. Saute the onions, carrots, and celery about 5 minutes.
- Sprinkle with flour. Stir to coat the vegetables.
- Add the wine and tomatoes; stir to blend.
- Add water, salt and pepper to taste and thyme. Cook 20 minutes then add the cubed potatoes.
- Cook another 20 minutes then add the fish.
- Simmer for about 10 minutes. Then stir in the heavy cream. Bring to medium heat level, stirring occasionally. Do NOT bring to a boil.
- Put in serving bowls; sprinkle with Old Bay Seasoning. Garnish with fresh chopped parsley.
- Note: Some like to add cayenne pepper.
FISH CHOWDER
Make and share this Fish Chowder recipe from Food.com.
Provided by asharpe2
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, herbs in oil for about 30 mins if possible.
- Add tuna, water, frozen peas and mixed veges, and chicken stock powder.
- Make white sauce in a separate saucepan.
- Stir white sauce into soup.
- Add white vinegar.
- Check seasonings.
- Serve with parsley to garnish.
Nutrition Facts : Calories 449.6, Fat 24, SaturatedFat 3.8, Cholesterol 61, Sodium 575.1, Carbohydrate 22.4, Fiber 4.6, Sugar 2.9, Protein 36.1
MEDITERRANEAN FISH CHOWDER WITH POTATOES AND KALE
This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf. The method is straightforward. First make a mirepoix of onion, celery and carrot. Add garlic, anchovies and parsley, followed by the tomatoes and paste, and finally the potatoes and bouquet garni. Simmer for 30 minutes while the kale is cooked separately, then add the fish. Take care not to overcook the fish - it's done as soon as it flakes easily when you nudge it with a fork.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes.
- Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
- Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
- Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1365 milligrams, Sugar 6 grams
FISH CHOWDER
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
Provided by Dreamgoddess
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod fillets into bite sized pieces.
- Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Add fish and cook 10 minutes longer.
- Add milk.
- Reheat, but do not boil.
- Serves 4.
- Serve hot, with freshly baked home made bread or rolls and butter.
Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4
More about "greek fish chowder kakkavi food"
FISH CHOWDER: DELICIOUS AND HEALTHY RECIPES YOU CAN QUICKLY
From amazon.sg
Author Heviz'sFormat Paperback
RECIPE GREEK FISH CHOWDER (KAKKAVI) - YOUTUBE
From youtube.com
RED WINE AND WHITEFISH RECIPES (12) - SUPERCOOK
From supercook.com
SAFFRON FISH CHOWDER RECIPE - FOOD.COM
From food.com
10 BEST CLAMS MUSSELS CRABS RECIPES | YUMMLY
From yummly.co.uk
KAKAVIA - THE GREEK FISHERMANS SOUP | THE GREEK FOOD
From thegreekfood.com
10 BEST FISH CHOWDER WITHOUT POTATOES RECIPES - YUMMLY
From yummly.com
GREEK FISH CHOWDER (KAKKAVI) - RADICIO.COM
From radicio.com
GREEK FISH CHOWDER (KAKKAVI) - RADICIO.COM
From radicio.com
FISH SOUP, KAKAVIA - EAT YOURSELF GREEK
From eatyourselfgreek.com
KAKKAVI (GREEK FISH CHOWDER) NUTRITION FACTS - THE WELLNESS CORNER
From thewellnesscorner.com
22 CLAM CHOWDER IDEAS | CLAM CHOWDER, CHOWDER, RECIPES
From pinterest.com
CREAMY SEAFOOD CHOWDER {W/ HOMEMADE SEAFOOD STOCK} | ITS …
From pinterest.ca
RECIPE OF THE MONTH JANUARY 2012 | "KAKAVIA" TRADITIONAL GREEK …
From youtube.com
FISH SOUP (KAKAVIA) - COOKING IN PLAIN GREEK
From cookinginplaingreek.com
MUSSEL AND WHITEFISH RECIPES (24) - SUPERCOOK
From supercook.com
GREEK FISHERMAN'S SOUP RECIPE (KAKAVIA) - THE SPRUCE EATS
From thespruceeats.com
GREEK FISHERMAN'S SOUP: KAKAVIA - DIMITRAS DISHES
From dimitrasdishes.com
GREEK FISH SOUP - KAKAVIA - YOUTUBE
From youtube.com
WORLD BEST FILLET COOKING RECIPES : GREEK FISH CHOWDER (KAKKAVI)
From worldbestfilletrecipes.blogspot.com
WORLD BEST SEA FOOD RECIPES: GREEK FISH CHOWDER (KAKKAVI)
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
FISH CHOWDER : HEVIZ'S : 9781522752769
From bookdepository.com
10 BEST SHRIMP SCALLOP CRAB RECIPES - YUMMLY
From yummly.com
PIN ON SOUPS ON!! NOT GRAIN FREE!
From pinterest.com
10 BEST FISH CHOWDER WITHOUT POTATOES RECIPES | YUMMLY
From yummly.co.uk
GREEK FISH CHOWDER KAKKAVI RECIPE - WEBETUTORIAL
From webetutorial.com
GREEK FISH CHOWDER (KAKKAVI) RECIPE - GREEK.FOOD.COM
From pinterest.co.uk
SQUID AND WHITEFISH RECIPES (4) - SUPERCOOK
From supercook.com
10 BEST SEAFOOD PASTA SHRIMP CRAB SCALLOPS RECIPES - YUMMLY
From yummly.com
RECIPE FOR GREEK STYLE FISH STEW - GREEK BOSTON
From greekboston.com
10 BEST SHRIMP SCALLOPS MUSSELS CLAMS RECIPES | YUMMLY
From yummly.com
10 BEST SHRIMP SCALLOPS SQUID RECIPES - YUMMLY
From yummly.com
GREEK FISH CHOWDER (KAKKAVI) | KEEPRECIPES: YOUR …
From keeprecipes.com
BAY LEAF AND SQUID RECIPES (24) - SUPERCOOK
From supercook.com
CRAB AND WHITEFISH RECIPES (14) - SUPERCOOK
From supercook.com
10 BEST SHRIMP SCALLOP CRAB RECIPES | YUMMLY
From yummly.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love