Thread: Tips/tricks/advice/recipes/whatever

Originally Posted by veitnamcam

Any bright ideas for thick ling fillets?... bearing in mind no herb garden but a fair selection of powdered herbs and spices.

I quite enjoy it in chowder, i think it suits it very well.

40g unsalted butter
4 rashers Bacon, finely chopped. Get the proper stuff, no shoulder or middle bacon please.
1 medium onion, finely chopped
2 garlic cloves, crushed
500g potatoes, peeled, cut into 1cm chunks or the same amount of baby potatoes cut in half.
1 litre chicken stock
500g fillets
1 cup corn, frozen, canned or fresh, it doesn't matter
1/2 cup heavy cream
2 tablespoons chopped parsley, dried will work in a pinch.
Crusty bread, to serve

Cook the bacon until crisp, remove and to the same pan add the butter and onions, on a low heat sweat them until translucent. Add the garlic and cook a further minute until it smells...garlicy.
Add to a pot with the stock and potatoes and bring to a boil until the potatoes are tender, add the fish and corn and simmer until the fish is cooked through and flakes nicely.
Add the cream and parsley and stir but don't let it boil. Once heated through again serve immediately.


Nice and simple.