A fine fish chowder from N.Y.

Press, 16 April 1980, Page 14

A fine fish chowder from N.Y.

ALISON HOLST

KITCHEN DIARY

When I was in New York recently I tried several new fish varieties and fish recipes. I sampled, several types of raw clams. These were interesting but not as good as oysters. Soft shelled crabs were out of season. Although I was disappointed I think I was also secretly relieved, since I can’t quite imagine myself with a whole crab, legs and all, in my mouth —soft shell or not. 1 ate several different fish chowders — some made with chunks of fish, some made with clams — all good. If you’ve never made a fish chowder (a soup with big chunks of vegetables, etc.) I urge you to try this recipe. You can make all sorts of interesting variations of your own — for example, add a few oysters at the end — or add a small can of shrimps, and less instant stock. Or add a few tablespoons of cream. A chowder like this makes a good easy Fridaynight dinner' —a complete dinner served in one large soup bowl. Although you can sit down to eat it less than 30'minutes after you come into the kitchen to start cooking, you’ll find that the flavour is best if you make it before you need it, and reheat it when you want it. Serve your chowder with bread rolls or hot toast, and follow it with raw fruit. For four to six servings: 2 tbspn butter 1-2 onions, chopped

1-2 carrots, sliced 1-2 stalks celery 1-2 potatoes, cubed 2tsp instant green herb stock . . 2 tsp instant chicken stock 2 cups water 400-600 g ling (or other fish) fillets 2 cups milk ' Chopped parsley Cornflour to thicken Melt butter in a large saucepan. Add chopped onion, carrot and celery and cook for 2 to 3 minutes without- browning. Add cubed potato, instant stocks and water. - cover ’and simmer for 5 to 10 minutes, until vegetables are tender. Cube raw fish like potato, discarding bones, and stir into vegetables. When mixture boils again stir in milk and chopped parsley. Reheat but do not boil, then thicken with cornflour mixed to a paste with cold water. ' Adjust seasoning and. serve as soon as mixture thickens.’ Notes: Reheat: later, if desired. Fish flavour • intensifies on standing.' Replace ling with any fresh fish variety: Use level teaspoons of instant Too much ■ spoils the flavour. (All quantities are given in level standard metric measuring spoons and cups.)