Seafood From Morocco
Fish chowder (American recipe)

Fish chowder (American recipe)

  • 60 G (1/4 cup) butter
  • medium onion, chopped
  • 1/4 Liter (5 cups) milk
  • 500 G (1 lb) peeled and finely chopped potatoes
  • 1 Kg (2 lb) cod or haddock, skin and bones removed and cut into small squares
  • 1 teaspoon of dry thyme
  • 1/4 Liter (1 cup) of sour cream
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  1. In a large saucepan, melt the butter over moderate heat. When the foam disappears, add the onion and cook for 5 to 7 minutes, stirring occasionally, until tender and translucent but not colored.
  2. Add the milk and increase the heat. Bring to a boil. Lower the heat, add the potatoes and simmer for 5 minutes.
  3. Add the fish and thyme and cook, another 15 to 20 minutes, until the potatoes are tender and the fish flakes easily under a fork.
  4. Lower the heat further and, while stirring, mix the cream, salt and pepper into the soup.
  5. Simmer for 5 minutes.Remove the saucepan from the heat and pour the soup into a heated soup tureen.
  6. Serve immediately.Can be served as a starter or main course, in the latter case, with hot crispy bread.