Recettes à essayer (La_Maudite)

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 Orange roughy chowder
Author: La_Maudite (---.qc.sympatico.ca)
Date:   04-29-02 23:08
Courtesy of: Cook Like A Chef
Episode: Fish Episode with Chef Tim McRoberts
Host:Tim McRoberts
Yield:6


3 oz extra thick bacon, roughly, diced or 3 oz salt pork, roughly, diced
butter
1 medium onion
1 celery, stalk, diced
2 large carrots, diced
3 thyme, sprigs, fresh, leaves removed and chopped
1 tbsp fresh marjoram, diced
1/4 tsp grated nutmeg
2 dried bay leaves
2 potatoes, large, Yukon Gold, peeled, and, roughly, diced
1 tsp turmeric
2 tbsp all purpose flour
6 cup whole milk
1 cup corn kernel
2 lb. skinless orange roughy fish, chopped, into nice 1 inch pieces or 2 lb. skinless haddock fish, chopped, into nice 1 inch pieces or 2 lb. skinless cod fish, chopped, into nice 1 inch pieces
1/2 lemon, juice of
salt, to taste
pepper, to taste


Directions:

1. Add the diced bacon to a large cold soup pot and set over a medium heat. Once the bacon has rendered a few tablespoons of fat,increase the heat to medium high and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to paper lined bowl, leaving the fat in the pot, and set aside.

2. Add the butter, onion, carrots, thyme, marjoram, nutmeg, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon until the onions and softened but not browned

3. Add the potatoes and turmeric. Continue to cook for another 2 minutes and then add the milk. Turn up the heat and bring to a boil, cover, and cook at a simmer for about 10 minutes

4. Reduce the heat to low and add the corn and fish and cook at a simmer for another 6 or 7 minutes.

5. Add the lemon juice and season with salt and pepper to taste

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