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To prepare the stock combine all ingredients in a large pot, bring to a boil, partially cover, reduce heat and simmer for an hour.
Afterwards strain broth through cheese cloth or strainer and return uncovered to heat and boil for 20 minutes to acheive a consentrate.
Reduce to about 3 quarts(liters).
• 1/2 lb raw fish • fresh dill |
| Fish Stock |
| 1 cup cubed parsnips |
| 1/2 cup cubed carrot |
| 1 lrg chopped onion |
| 1 raw,cubed and peeled potato |
| 1/2 cup cubed celery root |
| 2 1/2 lbs uncooked fish heads & tails |
| salt & pepper to taste |
| Herbs to taste |
| 4 quarts (litres) spring water |
| Fashion small balls out of the potato mixture and drop these in the pre-heated fish stock and simmer for at least 10 minutes.
While simmering the fish balls in the stock you can add any of the chopped greens of your choice (spinach,mustard, collards, bok choy) or if you prefer just add parsley/cilantro.
For an East/West challenge add oriental noodles and soy sauce. For a N.Sea gourmet flare add thinly sliced red onion. Once the chowder has stopped simmering you may add
some low-fat yogurt for a more velvety consistency. For a Mediterranian flare add some Italian tomatoes, 1/4 cup of pitted chopped black olives and coulee some olive oil over top.
Serve with toasted old-fashion bread sprinkled with crushed garlic, or garlic paste marinated in olive oil.
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