Chowder
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 10 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Fire plate, wok
Ingredients
• 500 g salmon fillet
• 500 g Nile perch fillet
• 500 g catfish fillet
(here: Ahrenhorster Waller)
• 500 g pollock fillet
• 20 shrimps 8/12
• 10 squid tubes
• 4 beef tomatoes
• 400 g celery
• 500 g fish stock
• 5 cloves of garlic
For the fish stock:
• 1 kg carcasses
• 1 kg leek
• 1 kg carrots
• 1 kg celery
• Salt pepper
• 250 ml Pernod
• 250 ml white wine
• 200 g shrimp shells
• 2 cloves of garlic
• 100 ml olive oil
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preparation
➊ For the fish stock, roughly dice the carrots, leeks and celery. Heat olive oil in a pan over the embers. Sear the shrimp shells together with the garlic cloves. Add the carcasses and soup vegetables. Deglaze with the white wine. Allow the whole thing to simmer gently for about 1 hour. Pour through a sieve and season the stock with Pernod, salt and pepper.
➋ For the chowder, cut the salmon fillet, victoria perch fillet, catfish fillet and pollock fillet into goulash-sized cubes. Cut the squid tubes into thin strips. Peel the tomatoes and cut into small pieces, cut the celery into thin strips and cut the garlic cloves into thin slices.
➌ Fry the prawns, squid tube strips, garlic and celery in a little olive oil for about 5 minutes on the grill plate or plancha.
Heat the fish stock in a large pot. It is extremely important that the fish stock is not allowed to boil, but only simmer. Let the tomatoes, pollock fillet, salmon fillet, catfish and Nile perch fillet simmer in the fish stock for 5 minutes.
➍ Then add the fried prawns, celery, garlic and squid tube strips. Serve on a deep plate.
Tip: This goes best with ciabatta fried in olive oil.
Recipe by Thorsten Eickmann
Thorsten Eickmann from the cooking stage
Osnabrück loves grilling and knows his way around fresh fish. He also likes to conjure up surprises for his guests. It's so delicious, you can always have a little more. More information at www.koch-buehne.de
Recipe from FIRE&FOOD Magazine 04/2020
