Brierley hill fish chowder recipe
Brierley Hill Fish Chowder recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 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
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.
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