[MR] fish chowder from Ymir

[eogan]

Hello Everyone,
 
Once again many people were asking for the recipe for the Fish Chowder
that I made at the Tourney of Ymir on Saturday.  Please remember that I
tasted and tweaked as I went.  Here is the basic recipe, serves 10ish...
 
1/2 c butter
1/2 c flour
2 c chicken broth
1 1/2 c bottled clam juice
2 c half and half, or 1 c milk and 1 c heavy cream
1/2 c real or imitation crab *
1/2 c clams 
1 c small bay scallops *
1 lb white fish (we used Tilapia)
1 Tbs parsley, 
1 Tbs basil
1/2 tsp garlic powder to taste
salt to taste
 
Make a roux (combine the butter and flour) in a saucepan until well
mixed, AP flour is good, cake flour is better (less protein, thus less
foaming.)  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 scallops are tender.

I have also used a seafood medley that I have gotten at Wal-Mart.  It
has a mixture of calamari, octopus, scallops, crab etc. 
 
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Ok the first time I made this someone asked for the recipe and I sent
out this :-)

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

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Ok, not only not you want the recipe but you want it redacted too???

3 lbs of butter
7 cups of all-purpose flour (or the medieval equivalent)
2 1/2* gallons of chicken broth
1 gallon of whole milk
1 gallon of heavy cream
96* oz of clam juice
4 cat food size cans of minced clams with juice
2* cups of chopped crab legs
6* cups of bay scallops 
Many fillets of Tilapia
2 big handfuls of sea salt
3/4* cup of dried parsley
3/4* cup of dried basil
2 palmfuls of powered garlic

Big pan, butter, and flour.  Make a roux and cook until it stops foaming
and it is mixed together well.  In a stockpot that will hold at least 6
gallons place the broth and bring it to a simmer.  Pour the roux into
the stock pot and stir until incorporated.  Pour the milk, cream and
clam juice in. Put in the parsley, basil, part of the salt and part of
the garlic powder. At this point it is best to have someone there to
gently stir until the dish is done. I had Mistress Lucia Bellina and she
did a superb job. Taste, taste, taste and put in the rest of the garlic
and salt to ... Taste. At this point I split the soup into two smaller
pots so that it would cook faster and because the one pot wasn't big
enough.  Place the clams, crab legs, scallops and fish in and cook it
till it is done.

Done means soup will thicken until it is nappé (coat the back of the
spoon) the fish was put in whole and as it cooks the fish will turn
white and break apart, and the scallops will turn white throughout. Once
you put the fish in you want to stir but not too aggressively because it
will break up the fish too much.

Our staff took there portion BEFORE we sent it out because none of it
came back.

* = about, because I am guessing as to how much I put in

I love making soups and stews because magic happens.  It's what MBA
types call synergy which is to say that the whole is greater than the
sum of its parts.

So there you go

Eogan mac Ailpein
and yes I will come and make this for you if you buy the ingredients


919-753-6822 
eogan at nc.rr.com