Salmon and prawn winter warmer chowder recipe

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Salmon and prawn winter warmer chowder recipe

Salmon lends itself really well to this comforting fiskesuppe (fish soup) – in Norway we always have flat or crisp-bread with this chowder-style soup and nothing hits the spot quite like a bowl of this on a chilly winter’s day.

Ingredients

For the chowder base
  • 200 g 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)
  • 2 tbsp vegetable oil
  • 1 bay leaf
  • 2 l fish stock
  • 2 star anise
  • 2 parsley stalks
  • 2 threads saffron
  • 5 allspice berries
  • 7.1 oz 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)
  • 2 tbsp vegetable oil
  • 1 bay leaf
  • 3.5 pints fish stock
  • 2 star anise
  • 2 parsley stalks
  • 2 threads saffron
  • 5 allspice berries
  • 7.1 oz 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)
  • 2 tbsp vegetable oil
  • 1 bay leaf
  • 8.5 cups fish stock
  • 2 star anise
  • 2 parsley stalks
  • 2 threads saffron
  • 5 allspice berries
For the soup
  • 500 g salmon, sliced into bite-size chunks
  • 300 g cooked new potatoes, sliced in half
  • 300 ml double cream
  • 100 ml good cooking brandy
  • 1 large leek, thinly sliced
  • 1 handful chives for garnish
  • 300 ml crème fraîche to garnish at the end (optional)
  • 1 cup salmon roe to garnish
  • 17.6 oz salmon, sliced into bite-size chunks
  • 10.6 oz cooked new potatoes, sliced in half
  • 10.6 fl oz double cream
  • 3.5 fl oz good cooking brandy
  • 1 large leek, thinly sliced
  • 1 handful chives for garnish
  • 10.6 fl oz crème fraîche to garnish at the end (optional)
  • 1 cup salmon roe to garnish
  • 17.6 oz salmon, sliced into bite-size chunks
  • 10.6 oz cooked new potatoes, sliced in half
  • 1.3 cups double cream
  • 0.4 cup good cooking brandy
  • 1 large leek, thinly sliced
  • 1 handful chives for garnish
  • 1.3 cups crème fraîche to garnish at the end (optional)
  • 1 cup salmon roe to garnish

Details

  • Cuisine: Norwegian
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. 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.
  2. 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).
  3. 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 any more.
  4. 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. Every fish stock is different, so judge to your taste.
  5. 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.
  6. 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.

For more information on the Norwegian Seafood Council visit www.seafoodfromnorway.co.uk or follow www.facebook.com/seafoodfromnorway and twitter @norwayseafood

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