Jenny's Fish Chowder

Jenny's Fish Chowder

Ingredients:

8 cups vegetable soup stock (my personal recipe)

2 c. white wine

1 onion chopped

2 leeks sliced thin

2 cloves garlic, minced

2 carrots chopped

2 stalks of celery chopped

1 yellow squash chopped

1 zucchini squash chopped
1 potato cubed in small pieces

1 head cauliflower, chopped

1 small head broccoli chopped

1 stick of butter (I used light butter but Enno says that is not good)

2 boullion cubes (I used chicken because I had them)

1 tsp salt

1/4 tsp course black pepper

dash of thyme

2 bay leaves

1 cup light cream

Fish:

1 lb. white fish skin removed

1/2 to 1 lb. uncooked medium shrimp, tails and skin removed.

4 oz. salmon

Mash and strain the soup stock through a sieve. Put the cauliflower, carrots, broccoli,  potato, and squashes in the liquid. Add salt and bouillion cubes, pepper and two bay leaves. Set aside.

Prepare the fish, wash, chop and put in a strainer. Salt and pepper fish

In a skillet melt 1 stick butter and add celery, leeks, onions, carrots, and saute until clear.

Add fish and one or two teaspoons of olive oil. Cook until shrimp turns pink and white fish is almost cooked. Add wine and cook another couple of minutes until the alcohol has evaporated. Sprinkle with thyme.

While the fish is cooking in the wine heat the vegetables in the stock.

When it is cooking add the fish mixture to the vegetables. Cook all together and simmer on low for an hour.

When it is done stir in the light cream or cooking cream but don't let it boil.

I am waiting now for it to be ready in a little while.

Where did this idea come from?

Ireland.

When I first visited the country in 2002,

 in every village I had a bowl of fish chowder.

Every recipe was different but excellent.

Whatever the catch of the day

went into the chowder.

I think it was the

same with the vegetables.

What I am hoping is that I can make a similar

soup/chowder of my own.

My, have I come a

long way in

taste!

How delicious my kitchen and

apartment smell at this moment.