Raspberryfisher's Blog

notes on fishing & travel

Spanish Fish Chowder – this weekend’s food special

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Inspired by our trip to Granada, Spain – Light and Buttery


  • 3 Tbsp Butter
  • 3 Leeks, Finely Chopped.
  • 4oz Musrooms, Sliced.
  • 1 Red Pepper, Seeded and Sliced
  • 4c Fish Stock (or Clam Juice)
  • 1c Dry White Wine
  • 1c Heavy Double Cream
  • Large Pinch of Saffron
  • 1.5lb of Halibut

The actions

  • In frying pan, at medium heat, mealt butter.
  • Add leeks, saute for 5+ minutes.
  • Add mushrooms, 3 minutes.
  • Add red pepper, 2 minutes.
  • Set aside.
  • In soup pot, combine stock & wine.
  • Bring to boil at medium-high heat.
  • Reduce to 4 cups, 10+ minutes.
  • Reduce heat to low.
  • Add cream.
  • Adjust heat to simmer.
  • Simmer until thicken, ~10 min.
  • Add saffron.
  • Add fish.
  • Simmer till fish cook, 3-9 min.
  • Add vegetables, and simmer.
  • Once heated, ~3-5 minutes, serve.

* Good for 2 days, but when it is best fresh.

Oh yes, one of the best meals ever was at Carmen Luna Verde Restaurante in Granada. A++



Written by raspberryfisher

2011/12/03 at 22:41

Posted in Weekend Cooking

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