Canadian Aboriginal Peoples Seafood Chowder Toody Ni

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 8 cups fish stock or 8 cups water
• 1/2 cup bacon fat or 1/2 cup butter
• 1 medium onion, diced
• 1 stalk celery, diced
• 4 garlic cloves, crushed
• 1 bay leaf
• 1/2 cup all-purpose flour
• 1/4 lb potato, diced
• 1 medium carrot, diced
• 1/2 green pepper, diced
• 1/3 lb salmon, cubed
• 1/3 lb fresh clam
• 1/3 lb red snapper, cubed
• salt and pepper
• 1/2 cup whipping cream (approx.)

Recipe

• 1 in a large saucepan, bring fish stock to a boil.
• 2 in a large heavy soup pot over medium high heat, heat bacon fat. saute onion, celery, garlic and bay leaf until onions are transparent.
• 3 stir in flour and cook, stirring, 2 minutes. (the result is what chefs call a roux.) slowly add hot stock to the roux, stirring well to prevent lumps. bring to a simmer.
• 4 add potato, carrot and green pepper; simmer until vegetables are tender.
• 5 add clams, salmon and red snapper. cook over low heat until fish is cooked through and tender, about 10 minutes. discard bay leaf. season with salt and pepper.
• 6 remove from heat and stir in just enough cream to turn the chowder .
• 7 serves 10 to 12 as a starter, 6 to 8 as a main course.
• 8 feast! canadian native cuisine for all seasons.