1/2 cup butter
3 cup diced onions
1/4 cup finely grated carrots
2 tsp minced garlic
1/2 cup flour
12 cup concentrated fish stock
4 lb chowder fish fillets, such as 2 lbs, . cod, 1 lb. monk
1 lb cusk (note from al: i believe any f, irm white fi
2 cup light cream
1/2 cup finely grated monterey jack cheese
Directions
salt freshly ground black pepper
Heat the butter in a large saucepan until softened, and saute the
onions, carrots and garlic in it, stirring frequently, for about 5
minutes. Remove from heat and slowly stir in the flour. Return to the
heat, and cook, stirring, for about 4 minutes. Meanwhile, begin
heating the stock in a large pot. Whisk the stock into the flour
mixture. Bring the stock to a boil, whisking constantly, then reduce
the heat, and simmer for 10 minutes.
Add the fish and simmer about 10 minutes longer. Stir in the cream
and cheese, and simmer until the cheese melts, about 5 to 8 minutes.
(You won't distinguish the cheese as such, it is incorporated in the
chowder.) Reheat the chowder slowly so the cream doesn't boil.
Makes about 3 quarts.
Posted by Al Martin. Courtesy of Fred Peters.
Servings: 3 servings
Legal's Inaugral Fish Chowder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
We are able to trace the history of `recipes` back into the far past, certainly as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these early recipes were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into Roman times 25BC a man called Apicius created a few documents describing recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient cooks made use of many herbs and spices, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cooking, such as coriander, basil and rosemary. These new spices and herbs caused an outbreak in manuscripts on food, the majority of which are now in private collections. During the next few centuries, the rich families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a consequence, cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, cooking publications are in high demand, as a result of more people being able to read, people having more free time and having more money to spend. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Legal's Inaugral Fish Chowder recipe.
