Margi Cintrano
Washing Up
As mentioned in a previous Post, The Gent and I are in Porto, Portugal wine country for the weekend. Today for lunch we had this lovely Cod fish and Lobster chowder ... I believe prawns or shrimps can be substituted for the Lobster if you wish.
For 2:
1 Lobster ( optional, and add more salt cod and more shrimp )
3 cups Fish stock
2 pounds of corn kernels from the cobs
12 shrimp
1/2 Kilo of Salt Cod
2 tblsps butter
3 tblsps chopped fresh chives
6 tblsps heavy cream
1/4 tsp Smoked Paprika Sweet or Piquant
2/3 cup diced celery
1/8 cup diced carrot or turnip or parsnip
2 cups onion chopped
3 cloves garlic minced
1 tomato diced and seeded and peeled
Salt and pepper to taste
Extra virgin olive oil
*** read whole recipe before beginning ...
1) Pureé 4 cups corn kernels with 1 1/4 cups broth until smooth in a processor or mixer
2) sauté the salt cod and the shrimp about 4 to 5 mins. Drain on paper towel ( in olive oil and butter )
3) Now sauté onions, about 4 mins until golden, add the corn to the same sauté pan and add the veggies and cayenne. Add Fish Stock ( 3 cups ) and let simmer 20 mins. Then add all the peeled chopped veggies.
4) Stir in cream and whisk
5) now season with salt and pepper ( this recipe had white and black )
6) The Lobster: if using frozen, boil for 5 mins in boiling water
7) Drain and let the lobster cool
8) remove the lobster meat from the shell, saute in butter in a separate pan and place as garnish on top of chowder
9) ladle chowder in bowls
10) sprinkle chopped chives on top of lobster or shrimp
*** do same with shrimp and cod if not using lobster
( sauté the fish and the shrimp in olive oil and butter together for maximum flavor )
Serve with hot crusty bread and a Portuguese White Wine with Albarihno Grape ... or a Prosecco Italian white sparkling wine or a Rosé from Portugal
Margi.
For 2:
1 Lobster ( optional, and add more salt cod and more shrimp )
3 cups Fish stock
2 pounds of corn kernels from the cobs
12 shrimp
1/2 Kilo of Salt Cod
2 tblsps butter
3 tblsps chopped fresh chives
6 tblsps heavy cream
1/4 tsp Smoked Paprika Sweet or Piquant
2/3 cup diced celery
1/8 cup diced carrot or turnip or parsnip
2 cups onion chopped
3 cloves garlic minced
1 tomato diced and seeded and peeled
Salt and pepper to taste
Extra virgin olive oil
*** read whole recipe before beginning ...
1) Pureé 4 cups corn kernels with 1 1/4 cups broth until smooth in a processor or mixer
2) sauté the salt cod and the shrimp about 4 to 5 mins. Drain on paper towel ( in olive oil and butter )
3) Now sauté onions, about 4 mins until golden, add the corn to the same sauté pan and add the veggies and cayenne. Add Fish Stock ( 3 cups ) and let simmer 20 mins. Then add all the peeled chopped veggies.
4) Stir in cream and whisk
5) now season with salt and pepper ( this recipe had white and black )
6) The Lobster: if using frozen, boil for 5 mins in boiling water
7) Drain and let the lobster cool
8) remove the lobster meat from the shell, saute in butter in a separate pan and place as garnish on top of chowder
9) ladle chowder in bowls
10) sprinkle chopped chives on top of lobster or shrimp
*** do same with shrimp and cod if not using lobster
( sauté the fish and the shrimp in olive oil and butter together for maximum flavor )
Serve with hot crusty bread and a Portuguese White Wine with Albarihno Grape ... or a Prosecco Italian white sparkling wine or a Rosé from Portugal
Margi.
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