I've finally started to think about Christmas shopping and at this stage will have to do most of it online. Starting with my parents - they won the seafood bar of the year award recently and their seafood chowder recipe is printed in the newly published BIM Seafood Bible, from Tide to Table (see my work blog for more info). Anyhow, that leads me onto all things fishy I have found on the web lately...with perhaps some ordering to be done quickly!
from www.re-foundobjects.com...
some old fashioned metal signs
from www.thornbackandpeel.co.uk...
from www.thornbackandpeel.co.uk...
...napkins (might have to get some for myself!)
...tea towels
....and fishy cushions
Here's The Lobster Pot Seafood Chowder recipe:
My Dad uses cubes of undyed smoked haddock, fresh salmon fillet and monkfish with cooked mussel meat, baby squid and cooked peeled prawns but you can, of course, experiment with your own selection.
1 onion, diced
1 courgette diced
2 carrots, diced
300ml ( 1/2 pt) dry white wine
900ml (1 1/2 pts) milk
300ml ( 1/2 pt) fish stock
1 small onion, roughly chopped
2 whole peppercorns
1 bay leaf
75g (3 oz) unsalted butter
75g (3 oz) plain flour
250g (9 oz) selection of prepared seafood
chopped fresh flat leaf parsley to garnish
My Dad uses cubes of undyed smoked haddock, fresh salmon fillet and monkfish with cooked mussel meat, baby squid and cooked peeled prawns but you can, of course, experiment with your own selection.
1 onion, diced
1 courgette diced
2 carrots, diced
300ml ( 1/2 pt) dry white wine
900ml (1 1/2 pts) milk
300ml ( 1/2 pt) fish stock
1 small onion, roughly chopped
2 whole peppercorns
1 bay leaf
75g (3 oz) unsalted butter
75g (3 oz) plain flour
250g (9 oz) selection of prepared seafood
chopped fresh flat leaf parsley to garnish
salt and freshly ground black pepper
Place the onion, courgette and carrots in a pan with the wine and, if necessary, some water, until just covered. Cover and simmer gently for about 5 minutes or until the vegetables are just tender.
Meanwhile, make a bechemal sauce base for the soup: Warm the milk and fish stock through in a pan with the small onion, peppercorns and bay leaf until coming to the boil.
In a seperate large pan, melt the butter and then gradually stir in the flour to make a roux. Remove from the heat. Strain the warmed milk and stock through a fine sieve into the roux mixture, a little at a time, stirring continuously until all the liquid is added and the mixture is completely smooth. Return the pan to a gentle heat and simmer for about 4-5 minutes until the sauce has thickened, stirring constantly.
Add the cooked vegetables and any remaining liquid into the sauce. Gently stir in the fish and seafood and cook gently on a low heat for 3-4 minutes until all the fish is just cooked and the shellfish is heated through. Ladle into warmed bowls and garnish with parsley. Serve immediately with the brown soda bread slices.
Place the onion, courgette and carrots in a pan with the wine and, if necessary, some water, until just covered. Cover and simmer gently for about 5 minutes or until the vegetables are just tender.
Meanwhile, make a bechemal sauce base for the soup: Warm the milk and fish stock through in a pan with the small onion, peppercorns and bay leaf until coming to the boil.
In a seperate large pan, melt the butter and then gradually stir in the flour to make a roux. Remove from the heat. Strain the warmed milk and stock through a fine sieve into the roux mixture, a little at a time, stirring continuously until all the liquid is added and the mixture is completely smooth. Return the pan to a gentle heat and simmer for about 4-5 minutes until the sauce has thickened, stirring constantly.
Add the cooked vegetables and any remaining liquid into the sauce. Gently stir in the fish and seafood and cook gently on a low heat for 3-4 minutes until all the fish is just cooked and the shellfish is heated through. Ladle into warmed bowls and garnish with parsley. Serve immediately with the brown soda bread slices.
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