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
Food historians have tracked the existence of recipes way back into distant history, in truth as far as early Egypt, and maybe even further. Having said that, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few ancient tablets in the Sumerian language which recount 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 and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something we still use today. This early Roman chef recounts how the Roman chefs made use of many herbs, including many that are still in use today such as basil, fennel and parsley. As our culinary historical trip moves to more modern times there were two interesting cookery books which were published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is familiar to us all today, but instead recipes for the types of food on the menus of the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as basil and coriander. The introduction of these new foods and spices created a surge in books on cookery, most of which are now in private libraries. Over the next few centuries, the upper-class families of the West tried to lay on the most extravagent meals, and consequentially chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery publications were increasing in popularity mostly as a result of better eduction, leisure time and having more money to spend. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Legal's Inaugral Fish Chowder recipe.
