Assemble these Utensils
Food processor or blender
Large heavy-gauge saucepan with cover
Medium-size bowl
Plate
Salad spinner (optional) Measuring cups and spoons Chef's knife
Paring knife
Wooden spoon
Ladle
Whisk
Juicer
Medium-size jar with lid
START-TO-FINISH STEPS
1. For chowder recipe, transfer frozen peas from package to plate to defrost.
1. Juice lemon for chowder recipe and salad recipe.
2. Follow salad recipe steps 1 and 2.
3. Follow chowder recipe steps 1 and 2.
4. While stock simmers, follow salad recipe steps 3 through 5.
5. Follow chowder recipe step 3 and salad recipe step 6.
6. Follow chowder recipe steps 4 and 5, and serve with salad.
Assemble these supplies:
1 fillet of flounder (about 11 ounces)
1 fillet of halibut, scrod, or cod (about 8 ounces)
1/2 pound medium-size shrimp (10 to 12), shelled and cleveined
2 tablespoons lemon juice
4 tablespoons unsalted butter
V4 cup flour
1 teaspoon curry powder, approximately
2 cups fish stock or clam juice 2 cups chicken stock
2 teaspoons salt
1 teaspoon freshly ground pepper Y2 cup frozen tiny peas, thawed 1/2 cup heavy cream
2 tablespoons finely chopped dill
Steps in Preparation:
1. Wipe fish fillets with damp paper towel's. With chef's knife, cut halibut into 1/2-inch pieces. Cut flounder into 3/4- inch pieces. Cut shrimps in half lengthwise. Transfer fish and shrimps to medium-size bowl, sprinkle with lemon juice, and toss to combine. Set aside.
2. In large heavy-gauge saucepan, melt butter over medium-low heat. Add flour and curry powder to taste, and whisk until thoroughly blended. Cook, stirring with whisk, 3 minutes. Whisking constantly, slowly add fish stock and chicken stock. Add salt and pepper and, stirring occasionally, bring to a boil over medium-high heat. Reduce heat, cover, and simmer 10 minutes.
3. Add fish pieces, shrimps, peas, and cream, and stir to combine. Simmer 1 minute.
4. Remove pan from heat and whisk in dill.
5. Ladle chowder into individual soup bowls set on dinner plates.
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