Fish Chowder - what your very BESTEST recipe plse?

I would love to hear your tried & true fav recipes - and if you can freeze them. Many thanks. :-)

Try this thread:

http://www.trademe.co.nz/Community/MessageBoard/Messages. asp
x? id=145234

Or conversely you could just use the search function. Type in fish soup, tick anytime and then search.

Thank you very much buzzy - that thread looks great!

This is from the famous Doyle’s Restaurant at Watson’s Bay [Sydney] and is exquisite. Every time I have served this, people drool, asking for seconds - and thirds – and the recipe.

STOCK: Place 2 fish heads or bones, 1 lemon sliced, 1 ½ tsp salt & 2 bay leaves, all in a large saucepan. Cover with water and bring to boil, simmering for 30 mins. Strain, removing bones. Cool. Keep any flesh of the bones for another fish dish.

CHOWDER: 1kg fresh fish fillets, boned, 125g scallops, 375g prawns, 1 small mud crab cut up, 1 large onion, 2 sticks celery, 1 C potatoes diced, 2 large tomatoes peeled and chopped, 1 C cream, 2 C milk, 2 tsp curry powder, dash tobasco sauce, white pepper, 1 doz oysters [optional], parsley or celery tops, chopped.

Return stock to clean pot, add fish, scallops, prawns. Simmer for ½ hour. Add onion, celery, potatoes, tomatoes. Add curry powder mixed with milk and cream. Stir in and cook a further 15 mins. Season with pepper and Tabasco. Just before ready to serve, drop in oysters to warm through. Garnish with parsley or celery tips. Enjoy!

i make a fish stock with fish bones, broken up crayfish shell , after cooking about 4o minutes i mince up all the bones, strain through mutton cloth... add a little tomato pastegarlic and wine. i make a thick veloute and cook out for a hour. . i then add mussels, scollops, prawns squidand a variety of fresh fish, normally i add snapper, kingfish, gurnard. broadfish. then add the raw chopped up crayfish meat, , thenadd chopped parsley and spring onions , , season with salt, pepper . touch of cream.
for a change i might add green curry paste or red, and sour cream.

check out the womans weekly site. they have a recipe this week for fish chowder.
what is veloute ? ? ?

Jo Seagar has a great recipe that I use. Everyone seems to like it.

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