Webhaddock, pepper, soy sauce, green onions, zucchini, agave nectar and 7 more Oven Fried Fish Curry Noodle Soup Omnivore's Cookbook small carrots, vegetable …
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WebIngredients ½ tbsp olive oil small knob of butter 2 leeks (about 400g), trimmed, rinsed and finely sliced 1 stick celery, diced 7 rashers smoked dry cured streaky bacon, chopped …
A hearty keto fish chowder is made with cod and flavored with onions, bacon, and heavy cream. Heat the oil in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 more minute. Stir in the salt, pepper, dried thyme, paprika, and cayenne. Add the clam juice.
Heat gently on low for 20 minutes not allowing chowder to boil. Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish. Serve with warm crusty bread and enjoy. “Haddock is one of my favorite fish and this is my favorite chowder. This dish is wonderful served with a crusty white bread and sweet butter.
So you can thank current owners Julie and David Barker, who made some slight alterations (let’s call them improvements) to the “wildly popular” chowder, for making it a daily item. The simplicity of this haddock fish chowder is all Down East ingenuity: The haddock is cooked in the potato water, and that broth becomes the basis of the chowder.
If haddock is unavailable, substitute other firm white fish." Place fish, water and salt in large saucepan. Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes. Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces. Reserve until rest of soup is ready.