CookEat Recipe
Flounder and Salt-Cod Chowder
A curry-scented fish chowder built from flounder-bone broth, vegetables, rice and a little dried salt cod.
Method
Steps
Step 1
Fillet and skin the flounder, keeping its bones and skin for stock. Boil those trimmings in the measured water for about twenty minutes, then strain into a clean vessel and discard bones safely.
Step 2
Dice carrot, turnip, onion and leeks; soften and lightly brown in butter for ten minutes. Stir in flour and finely chopped lemon rind, then whisk in the hot strained fish stock.
Step 3
Add the initial adapted salt, pepper and curry; simmer about thirty minutes. Add diced peeled potato, raw rice and minced dried chilli and simmer roughly twenty minutes more until tender.
Step 4
Cut reserved flounder into roughly 1.3 cm pieces; add with dried salt cod only near service. Simmer until each fish piece reaches 70°C, estimated five to eight minutes; taste for salt, then serve hot.
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