Fish Chowder

So, had to come up with ideas to use up all that broth from cooking the stewing hen. Chowder time! The recipe varies depending on what we have on hand when we have broth and frozen fish at the same time, so this is really just a guideline of what happened this time, lol.

Fish Chowder


serves 6

5 cups chicken broth
400g frozen white fish, thawed (we had cod this time)
5 medium potatoes, peeled and cubed
2 medium carrots, peeled and diced
1 medium onion, peeled and diced
1/2 cup milk
1 Tbsp olive oil
1 13oz can of fresh corn, drained
salt and pepper to taste

In a large pot, heat the olive oil over medium-high heat.
Add the onion and carrot and cook until onion is clear.
Add the stock and potatoes and bring to a boil.
Boil the potatoes until almost tender, about 6 minutes.
Add the fish and corn and wait for it to boil again.
Stir in the milk and season with salt and pepper.
Heat until just bubbling.
Serve plain, or with bacon bits or grated cheese or slices of fresh bread,

Enjoy!

Shrimp Fried Rice

So, first post of the new year. Hope everyone enjoyed their holidays!

Keeping it simple after all the holiday cooking, I went with a simple fried rice. Well, it was supposed to be simple, but the shrimp were old-school in not being zipper-backed and deveined, so that took longer than I thought. I ran a paring knife along the back, and it worked, but then mom comes home and tells me that you can just open the shell from the leg side of the shrimp, lol. Oh wells, shrimp got prepped and into the rice!

Shrimp Fried Rice


serves 4

1 1/2 cups dry converted rice, cooked following directions
1 lb shrimp, cut into pieces
2 medium carrots, diced
3 cloves garlic, minced
1 large onion, sliced into medium pieces
2 Tbsp oil
3 Tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp ground fenugreek
1 tsp honey
1 tsp ground black pepper
2 eggs, lightly beaten
sesame oil to garnish

In a large wok, heat a tsp of the oil and add the eggs.
Keep the eggs flat and flip after 30-45 seconds. Cook until done and removed from the pan.
Cut the egg into thin strips about an inch long by 1/4 inch wide.
Add 2 tsp of oil to the wok and stir fry the onion and carrots about 2 minutes then add the garlic and shrimp pieces and cook about a minute.
Add a tablespoon of soy sauce, the spices and honey and cook until the shrimp is just ready.
Put into a large bowl and wipe out the pan.
Add the rest of the oil to the pan and add the rice
Cook the prepared rice until it's dry and toasty.
Stir in the remaining soy sauce and coat the rice evenly.
Add the shrimp and veggie mix back to the pan and combine well.
Heat everything back up and then kill the heat and add the egg.
Garnish with the sesame oil, give it a quick stir and serve.

No picture today since everyone was so hungry it was on plates and in bellies before I remembered I needed one. It's a yummy mix with a sweet and spicy taste that's definitely not your take-out or frozen meal dish.

Enjoy!