Description
Amazingly delicious soup. It turns out that Americans are good for something in cooking))))))) the clam Chowder is the name of several kinds of traditional American soup, made from clams and broth. Seafood soup is a traditional and popular American dish known since the XVI century, and emerged in New England. Chowder (сhowder) - a classic thick clam chowder with bacon, and salted pork bacon spinal. This is a very tasty and unusual soup. To chowder to be thicker, add flour. Originally, this soup was cooking seafood, but in recent times, chowder is any of the thick nourishing soup with coarsely chopped ingredients. Most often in the chowder add the potatoes, onions, cream or milk, clams and flour (to thicken the liquid). During its existence, the chowder turned out soup to the poor in a favorite dish of millions of people around the world. Fish chowder appeared before the clam chowder. Chowder of shellfish cooked only at certain times of the year (when shellfish were abundant). When there were no clams, they were replaced with fish. The fishermen bring the catch of the day and cooked it in one pot. The main ingredient in fish chowder - fish or crustaceans. Fish chowder is a very popular dish in the USA. The recipe is from the magazine "School of Gastronome".
Ingredients
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Bacon
150 g
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Bow white
1 piece
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The Apium graveolens Dulce
2 piece
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Carrots
2 piece
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Celery root
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Potatoes
4 piece
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Flour
3 Tbsp
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Trout
300 g
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Crab meat
200 g
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Milk
100 ml
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Cream
100 ml
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Tabasco
1 tsp
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Broth
2 l
Cooking
When I cook fish, never throw out waste products (fins, bones, tail), put in a baggie and in the freezer. Their moment will come. So, in a saucepan, add 2.5 liters of water, put it in the waste, cut bulb onion and sliced carrots. Cook the broth on low heat for 1 hour, then filtered. Lovely fish broth is ready!
And while the broth is cooking, prepare all the products.
Potatoes, carrots and onions to clean. Grind onions, potatoes and carrots cut into cubes malenkii. Celery cut root - julienne, petiolate - slices. Bacon cut into strips. Trout fillet cut into large cubes.
In a saucepan with a thick bottom to heat up 1 tbsp olive or sunflower oil and fry the bacon for 4 minutes.
Add onion, sauté 2 minutes
add the carrots and celeriac and fry over medium heat, stirring all the time, 10 minutes.
Pour petiolate celery
and flour, mix well and fry for another 5 minutes.
Stirring, pour into the pan 2 liters of hot broth or water, bring to boil.
Add the potatoes and cook for 5 minutes. Salt. Add to the soup trout fillet and shrimp and cook for another 4 minutes.
In a saucepan mix the milk and cream, bring to boil and pour in the soup. Add Tabasco sauce, boil for 1 minute and turn off the heat. Sauce be careful, do not put all at once, add in parts and try. I put all at once and the soup was very spicy.
When serving sprinkle the soup with parsley and dill and green onions.
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