Brierley hill fish chowder recipe

Brierley Hill Fish Chowder recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Brierley Hill fish chowder recipe is a delicious and hearty dish that brings together the flavors of fresh seafood and vegetables. This recipe is perfect for seafood lovers looking to enjoy a comforting and satisfying meal. With its creamy and flavorful broth, this chowder is sure to warm you up on a chilly day. The combination of fish, potatoes, and other ingredients creates a harmonious blend of textures and tastes. Whether you're hosting a dinner party or simply craving a bowl of comforting soup, this Brierley Hill fish chowder recipe is a must-try.

Keywords: Brierley Hill, fish chowder, recipe, seafood, comforting

Brierley hill fish chowder recipe details

Brierley hill fish chowder recipe, recipe Rating: 4.6
Number of votes:112

Ingredients:

6 slices bacon, diced (fatty ends discarded)

1 cup chopped onion

1 teaspoon dried thyme or 1 Tablespoon fresh, chopped

1-1/2 cups clam juice

3 medium potatoes, peeled and diced in 1/2 inch pieces

2 cups prawn stock*

1 pound grouper, snapper, or other firm white fish – skinless, boneless, cut into 1-inch pieces

1 cup half & half

1 Tablespoon dried dill or 2 Tablespoons fresh, chopped

1/4 teaspoon Tabascored pepper sauce or other hot sauce

Instructions:

Fry bacon in large pot until brown. Add onions and thyme and saute about 10 minutes until onions are soft and golden. Add clam juice, potatoes, and prawn stock to pot. Bring to a boil, reduce heat, and cook covered about 15 minutes until potatoes are done. Add fish and cook another 5 minutes. Add cream, dill, Tabasco, and salt and pepper to taste. Simmer just until heated through.

You can also add 1/4 pound shelled prawns with the fish for a special dinner. Garnish with 4 whole prawns sauted separately in a hot skillet with a little olive oil and butter. Sprinkle parsley over.

*Note: Whenever I cook prawns, I boil the shells with a bay leaf, some pepper, and water to cover for about 20 minutes. Strain and freeze for later use. If you don’t have prawn stock on hand, use fish bouillon cubes and water or increase the clam juice by 2 cups.