Tag Archives: Soup

Smoked Fish Chowder

After our first attempt smoking fish in our make-shift disposable smoker, I had a craving for smoked fish chowder. I based my chowder on the type of chowder I had made before, using smoked haddock or cod. The smoke perch or barramundi from the previous recipe was just perfect. This chowder had nice chunky bits of fish, potato and a smoky creaminess to die for!

chowder

 

Ingredients

2 Tbs of butter
2 cloves of garlic, crushed or finely diced
1-2 rashers of streaky bacon, finely diced
1 stick of celery, finely diced
2 Tbs of plain flour
1 cup of white wine
4 potatoes, peeled and cubed
2 cups fish or vegetable stock
2 cups of water
1 tsp crushed peppercorns
400g smoked fish
1 cup of cream
fresh parsley, finely chopped

Method

Melt the butter in a large saucepan, add bacon, onion, garlic and celery. Sauté for a few minutes to soften then add the flour and cook stirring continually for a minute.

Add the white wine and simmer on low heat until it starts to thicken. Then add the stock, water and potatoes. Bring to the boil and then cook uncovered until potatoes are cooked. 

Add the smoked fish and cream and bring almost to the boil. Add the black pepper and some chopped parsley. Continue to heat until warmed through and of a good consistency.

Serve with another sprinkle of fresh parsley.

OMG! This is perfect after a long sail or on a cold night. Serve with some crusty bread for a perfect “comfort food” meal.

Bon appetite!

Chowdder2

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This chowder had nice chunky bits of fish, potato and a smoky creaminess to die for!

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Tom Kha Gai

Sawadee Ka!

Tom Kha Gai, aka Thai Chicken Coconut Soup, is one of my absolute favourites! Now that we are back in Phuket I thought it was about time I made it. I first discovered this soup when Dwayne and I visited Phuket in 2007. I gotta say, I was a little reserved about trying a coconut soup… it didn’t look that appetising, but it was delicious! So flavoursome in fact, that I sat there tasting it and deciphering the flavours so I would be able to make it myself when I got back home. I think my tastebuds did a good job of recognising the ingredients and my Tom Kha Gai is delicious….. if I do say so myself! However, I don’t have a recipe to share with you as I cook it by taste every time I make it, and I forgot to write it down as I cooked it this time for the blog… doh! But I do remember what goes in it and what I did so I will explain it the best I can.

Tom Kha Gai
Tom Kha Gai

This is what I did….

I heated 1 cup of chicken stock and added about 8 kaffir lime leaves bruised and ripped apart, two sticks of lemon grass – the hard part remove and the inner white part bashed with a mallet; a couple of crushed garlic cloves, a 2cm piece of galangal, thinly sliced, a 2cm piece of ginger, thinly sliced and some chopped chilli.

I simmered it for 1/2 hour, then I added some chopped chicken and simmered for 10 minutes before adding the coconut milk (approx 250ml) and a handful of enoki mushrooms*. I simmered the soup for another 5 minutes and then added fish sauce, to taste, and a handful of coriander.

To serve, I ladled the soup into two large deep bowls and garnished with some more chopped coriander.

It is so easy to make and delicious!

Tom Kha Gai
Tom Kha Gai

Notes:

When I make Tom Kha Gai for Dwayne and I, I do not remove the chunks of ginger, galangal etc when I serve it, as this is how I have had it served to me most of the time in Thailand. However, when I have prepared this soup for guests I have strained the soup before I add the coconut milk, chicken, mushrooms, fish sauce and coriander.

*Shitake, or oyster mushrooms are more often used in Tom Kha Gai but enoki mushrooms were what I had at the time.

Enjoy!

Why don’t you pin this recipe so you will always know where to find it!

Tom Kha Gai - Thai Chicken Coconut Soup