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I would probably do it the way I do clam chowder, but with fish instead:
1 small chopped onion, sauteed in enough butter for onion and flour paste
2 Tbsp flour added to onions and butter, for thickening soupThen add:
1 1/2 pints whipping cream
2 jars clam or fish juice (available on the canned tuna aisle)
Chopped boneless white fish (cod probably works well?)
4 - 5 cubed red potatoes
2 -3 Tbsp sherry (I don't really measure)
Black pepper to taste
Optional: crumbled bacon on topIf soup is too thin, whisk more flour into a small amount (like 1/4 cup) of COLD water, and pour slowly as much as needed into soup to thicken.
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re: starbucksbrew
sweat some slice fennel,onions,garlic in olive oil. Then add fresh cut up tomatos or canned (with out puree) ripped basil,a pinch or so of oregano salt and pepper .Then the fish, I use whiting fillets, wine (red or white )good olives if flavor is too weak add clam juice I use anchovies and capers .serve with couscous,or pasta shells or toasted or not muffaletta
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Since this is the Bay Area board it must be cioppino, but you have a better chance on the home cooking or recipe board. Here's something to read while you wait to be transferred.
http://www.elise.com/recipes/archives...
