Читать книгу The First-Time Cook - Sophie Grigson, Sophie Grigson - Страница 47

Chowders are big, hearty soups, quick to make and a delight to eat. Essential items are potatoes, carrots, celery, bacon and milk, and from then on you can extemporise. Fish of some sort is usual in a chowder – it was, after all, originally a fisherman’s on-board meal – but not absolutely critical (see below). Smoked haddock gives a particularly fine flavour (buy the undyed, pale honey-tan fish, not the garish yellow), while a handful of shrimps or prawns lifts it above the ordinary.

Serves 4 as a main course, 6 as a starter

BASE INGREDIENTS

1 onion, chopped

30g (1oz) butter

4 rashers back bacon, cut into small strips

AROMATICS

1 bay leaf

2 tablespoons chopped parsley

MAIN INGREDIENTS

2 large carrots, peeled and thickly sliced

2 celery stalks, thickly sliced

1 green pepper, deseeded and cut into postage-stamp squares

2 medium-sized potatoes, peeled and cut into 1cm (1/2in) cubes

30g (1oz) plain flour

250g (9oz) skinned smoked haddock fillet

110g (4oz) peeled, cooked shrimps or prawns

LIQUIDS

600ml (1 pint) milk

150ml (5fl oz) water

SEASONINGS

salt and pepper

DRESSING UP

a handful of freshly grated Cheddar cheese

1 Fry the onion and bacon gently in the butter in a large saucepan until the onion is translucent and soft.

2 Now add the aromatics, using only half the parsley, and all the vegetable main ingredients. Stir around, then sprinkle over the flour, a little salt (not too much as both the bacon and the haddock may be salty) and plenty of pepper. Stir again for some 30 seconds or so to make sure the flour is more or less evenly distributed.

3 Now add a third of the milk and stir well, before adding the remaining milk, the water, and some more salt and pepper if needed.

4 Bring up to the boil, stirring frequently to prevent catching (i.e. burning) on the base. Turn the heat down low and simmer very gently for around 15–20 minutes until the vegetables are all tender. Stir frequently to prevent catching. If the mixture seems too thick, add a little more milk or water.

5 While the soup simmers, cut the smoked haddock fillet into chunks about 2.5cm (1in) square, discarding any bones you may come across. Stir the haddock and the shrimps or prawns into the chowder and simmer for a further 3–4 minutes until the haddock is just cooked through.

6 Sprinkle with the remaining parsley and plenty of cheese. Make a meal of this one, serving it in deep generous bowlfuls with warm bread.