Fish chowder

Fish chowder

Fish chowder


olive oil – 1 tbsp
Tabasco sauce – 1 tsp
chopped parsley – 1 tbsp
carrots – 2 PCs.
milk – 100 ml
crab meat – 200 g
thinly sliced green onion – 1 tbsp
onion white – 1 piece
stalk celery – 2 stalk
potatoes – 4 PCs.
flour – 3 tbsp
bacon – 150 g
salted fillet (trout 300 g
cream fat content of 33% – 100 ml


Potatoes, carrots and onions to clear, cut small cubes. Celery wash and cut into thin slices.

Bacon, cut into small pieces and fry in a pan in hot olive oil, 4 min.

Add to bacon onion, carrot, celery and fry, stirring constantly, over medium heat 10 min. Add the flour, stir well and cook for another 7 minutes Stirring, slowly pour into the pan 2 liters of hot water. Bring to boil, add cubed potatoes. Cook for 5 min.

Trout fillet cut into large cubes. Crab meat disassembled into small pieces.

Add to the soup and cook for 4 min.

In a saucepan mix the milk with the cream, bring to a boil and pour in the soup. Add the Tabasco, salt and pepper, boil for 1 min. When serving sprinkle with herbs.

Bon Appetit!

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