Archive for Soups & Stews

Ted’s Trout Chowder

2 medium white onions, chopped
1/2 cup flour
1/2 cup  butter
3 cups fish or vegetable stock
3-4 medium potatoes, cubed
1/2 cup chopped garlic scapes or fresh green beans or fresh peas or frozen corn
2 Ted’s Flash-frozen Trout Fillets, cubed 
1 cup milk or light cream
1/2 tsp fresh chopped dill
1/2 tsp dry mustard
1 tsp minces fresh garlic
1 tsp chopped parsley
1 tsp Worcestershire sauce
dash of your favourite hot sauce
salt and fresh ground pepper to taste 

Saute onions in butter till soft. Add flour and stir till blended. Add stock, potatoes and garlic scapes. Simmer for 20 minutes. Add trout cubes and simmer gently for 10 minutes. Add milk, herbs and remaining ingredients. Heat thoroughly without boiling.

Serves 6.

Trout with Cider Cream

3 tbsp butter
1 clove garlic minced
1/2 red onion finely diced
2 leaks, white part only, thinly sliced
2 celery stalks finely diced
2 cups of thinly sliced mushrooms
3 cups dry cider
2 bay leaves
2 lbs of Ted’s Flash-frozen Trout Fillets, skinned and cut into 1” or so pieces
1 lb uncooked large prawns, shelled
1 cup whipping cream
1/4 cup finely chopped parsley

Over medium heat saute garlic, red onion, leaks and celery in butter for about 10 minutes. Add sliced mushrooms and cook 5 minutes more. Add cider and bay leaves and bring to a simmer. At this point add salt and pepper to taste. Add trout and prawns and cook until prawns are pink and trout is flaky, about 5 minutes. Gently stir in whipping cream and simmer 3 minutes more. Very gently, so as not to break up fish, stir in parsley. Serve piping hot with crusty fresh bread with lots of butter. Yum.

Serves 6.