Gurnard Chowder
Gurnard Chowder
Step 1: Have your parents go out shopping to the farm shop and return with extra corn. Then have them go to the fishmonger and have them buy a Gurnard and have it filleted. The first one is bad, and the fillets small, so the fishmonger does another one and lets them have the extra fish cheap.
Step 2. Have your parents explain that they have extra fish and corn and would like you to make some fish chowder. Agree to do so. Find some onions, potatoes, fish stock, milk, butter, salt and pepper, and parsley.
Step 3. Peel and finely slice the onion. Scrub and cut the potato up into small pieces. Fry off the onion in the butter, then toss the potato pieces in, and pour over the fish stock so it is covered. Cook these for about twenty minutes.
Step 4. Suddenly remember the corn is uncooked and on the cob. Boil the corn, then let it cool so you don’t burn yourself cutting it off the cob. While this is going on, skin the fish (Gurnard skin is tough, and will pull off in one piece if you are fortunate) then cut the fish into chunks.
Step 5. Take out about half the onion and potato with a slotted spoon, then whizz the rest with a hand blender. Add in the milk and bring it back up to the boil. In go the reserved potato and onion, the fish, the corn and salt and pepper. Bring back to the boil again, and simmer until the fish is cooked (not long). Stir gently, season, then serve with chopped parsley.
Step 1: Have your parents go out shopping to the farm shop and return with extra corn. Then have them go to the fishmonger and have them buy a Gurnard and have it filleted. The first one is bad, and the fillets small, so the fishmonger does another one and lets them have the extra fish cheap.
Step 2. Have your parents explain that they have extra fish and corn and would like you to make some fish chowder. Agree to do so. Find some onions, potatoes, fish stock, milk, butter, salt and pepper, and parsley.
Step 3. Peel and finely slice the onion. Scrub and cut the potato up into small pieces. Fry off the onion in the butter, then toss the potato pieces in, and pour over the fish stock so it is covered. Cook these for about twenty minutes.
Step 4. Suddenly remember the corn is uncooked and on the cob. Boil the corn, then let it cool so you don’t burn yourself cutting it off the cob. While this is going on, skin the fish (Gurnard skin is tough, and will pull off in one piece if you are fortunate) then cut the fish into chunks.
Step 5. Take out about half the onion and potato with a slotted spoon, then whizz the rest with a hand blender. Add in the milk and bring it back up to the boil. In go the reserved potato and onion, the fish, the corn and salt and pepper. Bring back to the boil again, and simmer until the fish is cooked (not long). Stir gently, season, then serve with chopped parsley.
Comments