Peppery Fish Chowder With Rice Food

CREAMY FISH CHOWDER

Steps:

• Serve and enjoy.

PERUVIAN SEAFOOD CHOWDER

Steps:

• Mince the garlic and chile pepper. Sprinkle with salt and mash with the flat side of a chef's knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids.
• Meanwhile, heat a large skillet over medium heat. Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes. Add 1/2 cup water and stir, scraping the pan with a wooden spoon. Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth. Add the pureed mixture to the pot with the broth.
• Add the squash, potato and evaporated milk to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes.
• Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes. Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes. Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes. Season with salt and top with the cilantro.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

FISH CHOWDER

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

HEARTY FISH CHOWDER FROM REYNOLDS WRAP®

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
• Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
• Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

SPRING PEA FISH CHOWDER

Steps:

• Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
• Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
• Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

PEPPERY FISH CHOWDER WITH RICE

Steps:

• Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
• Stir in fish and parsley.
• Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.

EASY FISH CHOWDER N' RICE

Steps:

• Cut cod filet into 1" cubes.
• Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
• Add parsley, diced tomatoes and tomato sauce.
• Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
• Serve over cooked rice.

FISH CHOWDER

Steps:

• Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
• Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
• Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.

BERMUDA FISH CHOWDER

Steps:

• Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
• Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
• Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.

EASY FISH CHOWDER

Steps:

• Place haddock and water in a dutch oven and heat to boiling.
• Cover and reduce heat to low and simmer approximately 10-15 minutes or until the fish is white and flakes easily.
• Remove the halibut, reserving (set aside) the 'broth' (liquid); cut the haddock into bite size pieces.
• Return 1 CUP of the reserved broth to the dutch oven.
• Add the potatoes, onion and green pepper and simmer 15 minutes or just until the potatoes are tender.
• Add the remaining broth, the haddock, tomato, milk, salt and pepper.
• Heat until hot, but do not boil; sprinkle with cheese before serving.

CATHY'S AMAZING FISH CHOWDER

Steps:

• Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.
• Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.

MADAME SOOHOO'S FISH AND RICE (RICE COOKER)

Steps:

• Place the fish pieces in a shallow bowl or baking dish.
• Whisk together the marinade ingredients (garlic through sesame oil), and pour over the fish.
• Marinate for 20-30 minutes at room temperature, or up to 4 hours in the refrigerator- no more than 4 hours, or the fish will get mushy.
• Rinse the rice very thoroughly in a strainer, then place in the rice bowl.
• Add the water, and stir to combine. Place the fish pieces on top of the rice, then add any remaining marinade.
• Set the machine for the regular cycle.
• When it switches to 'keep warm', let it sit for 5 minutes, then serve immediately.

FISH CHOWDER, BERMUDA STYLE

Steps:

• Remove heads and tails of sea bass. Discard tails. Place heads, fish bodies and fillets in large kettle. Add water just to cover, salt, thyme, cloves and bay leaf. Cover and simmer 15 minutes.
• Strain, reserving stock. Discard heads; remove skin and bone from fish and flake the fish.
• In large kettle melt butter; add onions, celery and green pepper. Cook until tender.
• Add tomatoes, tomato sauce, parsley, Worcestershire sauce, hot pepper sauce and curry. Simmer, uncovered, 15 minutes.
• Add reserved fish stock and flaked fish. Simmer 15 minutes.
• Serve in heated soup bowls, adding a squeeze of lemon juice, a dash or two each of rum and sherry and additional hot pepper sauce to taste to each serving.

CREAMY FISH CHOWDER WITH RED BELL PEPPERS

Steps:

• Cut fish into 1 inch cubes. Set aside.
• Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
• Add fish, wine or water, salt and thyme. Simmer 10 minutes.
• Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
• Heat to boiling. Taste and add fresh lemon juice.
• Enjoy!

GRANDMA'S FISH CHOWDER

Steps:

• Chop up the fish and sprinkle with lemon juice, put in a bowl and refridgerate till needed.
• Saute onion and garlic with butter till golden brown.
• Add thyme, old bay, salt, pepper, potatoes, bay leaves and celery leaves, sauté for a minute.
• Add carrots and tomatoes, sauté for a minute, then add the water.
• Simmer for 20 minutes with cover on.
• Add fish, Worcestershire, wine, celery and cover, simmering for 15 minutes or until fish is done.
• Serve with garlic bread and salad.