HomeFood & drinkNorwegian Salmon and Prawn Chowder

Norwegian Salmon and Prawn Chowder

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Origin of dish:  Europe
Type of cooking:  Hob
 
Preparation time: 15 minutes
Cooking time: 45 minutes
 
Ingredients (for 4 people) :

    -200g Norwegian cold water cooked prawns, shell on
    -1 small onion, finely diced
    -1 large carrot, finely diced
    -1 small fennel, finely diced (keep the fronds for garnish)
    -500g Norwegian salmon, sliced into bite-size chunks
    -300g cooked new potatoes, sliced in half
    -300ml double cream
    -100ml good cooking brandy
    -1 large leek, thinly sliced
    -300ml crème fraîche to garnish at the end (optional)
    -salmon roe to garnish

Method:

Start by making the chowder base. Sauté the onion, carrot and fennel in a skillet or frying pan over a low heat until soft and translucent. This should take about 5-10 minutes depending on the pan.

Peel the prawns and keep the shells, adding the latter to the pan with the sautéed vegetables and fry for about 5 minutes (keep the prawns to one side to add as garnish to the chowder).

Transfer this mixture over to a medium-large saucepan along with the fish stock, allspice berries, star anise, parsley stalks, bay leaf and saffron. Simmer for 30 minutes until the stock turns a pale orange from the shells and saffron, and then sieve the stock into a slightly smaller saucepan.

Throw away the prawn shells and other flavourings, as you don't need these anymore. Flambé the brandy or cook off the alcohol in a small saucepan and add this to the stock.

Boil this soup base until it has reduced by half; if the base tastes bland at this stage, keep reducing until the flavour takes on a concentrated seafood note.

Meanwhile sauté the leek in a little butter until soft and add to the stock, along with the double cream. Reduce the heat to a simmer and add all the salmon. Allow to cook for a further 3-5 minutes until the fish is pale pink and opaque.

Adjust the seasoning if necessary then add the cooked, sliced new potatoes, the prawns and serve while warm with a chive, fennel frond and salmon roe garnish.

Rye bread complements this tasty chowder perfectly and a dollop of crème fraîche is an indulgent optional topping.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Signe Johansen for the Norwegian Seafood Council

User comments

 
another free recipe every day






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