[MR] Fish Chowder from Ymir

[Gene Bonar]

I forwarded this for Idonea because she is not on the Merry Rose
 
Eogan
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Hello Everyone,
 
Please remember that Eogan tasted and tweaked as he went, rockin' chef
that he is.  Here is the basic recipe, serves 10...
 
1/2 c butter
1/2 c flour
2 c chicken broth
1 c bottled clam juice
2 c half and half, or 1 c milk and 1 c heavy cream
1/4 c real crabmeat or 1/2 c imitation crab
1/2 c clams, drained
1 c small bay scallops
1 lb white fish (we used Tilapia)
1 Tbs parsley, 1 Tbs basil
1/2 tsp crushed garlic or 1 tsp garlic powder
salt to taste
 
Make a roux (brown the butter and flour) in a saucepan until well mixed.
Heat the chicken broth and add the roux, mix well.  Add the milk and
cream, clam juice, and stir, then add the parsley, basil, garlic and
salt.  Heat until near boiling.  Add the clams, crab, scallops, and
fish.  Reduce heat, stirring often so that the milk does not scald,
until the fish is soft and white and the clams are tender.
 
Idonea

----- Original Message ----- 
From: Gene Bonar <mailto:eogan at nc.rr.com>  
To: SCA Atlantia List <mailto:atlantia at atlantia.sca.org>  ; SCA
<mailto:scahrlds at listserv.aol.com> Heralds List ; Idonea de la Mere
<mailto:idonea at nc.rr.com>  ; keep at windmastershill.org 
Sent: Monday, February 16, 2004 12:28 PM
Subject: *WH* Fish Chowder from Ymir

Hello everyone,
 
Many people were asking for the receipe for the Fish Chowder that I made
at the Tourney of Ymir on Saturday.  Well problem is that I didn't
follow a receipe.
 
So in the finest tradition of chefs before me ... 
 
Take a  browne roux and cast it into a pot with gode cleyne broth of
hene,.  Stir in a bucket of mylke and one of good wholesome creame.
Chop together several dozen tame clams and clams water and place them
there in.  Also take the water of a hundred tame clams and cast that in
also.  Stir thus well or it will not be harten.  Take parsleye, and
basele and garlic and salyte and place that into and stirwell .Take the
meat of Chinese fish and meat of shellfish there enough and the meat of
crabs also a newte amount and cast all into the pot therein. If you do
not stir with a goode hearte and a God's will it will not be goode.
Serve the Lord his portion with much bits of fish and shellfish but for
the commoner the brothe is enough. 
 
Enjoy :-)
 
Eogan mac Ailpein,  maker of soppe
 
Gene Bonar, MCP, CTSE
919.577.3913 home     
919.715.2626 work
888.708.0407 pager
eogan at nc.rr.com
 
 
 
 

 
Gene Bonar, MCP, CTSE
919.577.3913 home     
919.715.2626 work
888.708.0407 pager
eogan at nc.rr.com