A winter soup featuring Skrei that brightens the table with red pepper and greens. Serve in warmed bowl and pour the chowder over fish tableside.
Total time: 40-60 mins
Serving: 4 people
Ingredients
- 1 Yukon Gold potato, medium
- 8 each 3 oz. Skrei fillet, skin removed
Chowder
- 2 tbsp extra-virgin olive oil
- 1 white onion
- 5 clove garlic
- 12 oz red bell peppers, roasted
- 1 head fennel, fresh
- 25 tsp chili flakes, dried
- 25 cup white wine, dry
- 3 cup water
To serve
- 6 leaf basil, fresh
- 1 cup baby spinach
Method
Potato prep:
- Cut potato in half; dice one of the halves into 1/4-inch cubes and reserve in water to avoid discoloration.
- Cut the other half into several large chunks.
- Put the larger chunks of potato in a small pot and add 2 cups water and 1 tsp. salt. Bring to a boil, then simmer until tender; hold in warm water.
Chowder:
- Quarter the onion lengthwise, and slice thin against the grain.
- In a 4-quart pot, heat olive oil on medium; add onion and garlic, then cook until tender without color.
- Dice fennel, about 1/4 inch, add, along with the diced potato half; cook about 4 minutes until vegetables start to break down.
- Add red chili flakes and white wine and reduce until almost dry.
- Next, add water and red peppers, drained, sliced in ribbons about ½ inch wide by 1 inch long
- Strain the water from the cooked potato chunks, mash well with a fork and stir it into the soup.
- Bring to simmer and cook for 12 minutes.
- Season to taste with salt and freshly ground pepper.
Skrei:
- Season fish with salt and pepper, add to soup and simmer gently, covered, for approximately 5 minutes or until just cooked through.
- Remove cooked fish to serving bowls, two pieces each. Tear the basil into pieces. Stir basil and spinach into soup just to wilt; ladle 8 oz. of chowder into each bowl.
Michel Roux Jr – Skrei Ambassador
Try another recipe – Michel Roux Jr’s Way – Skrei Bourguignonne
For more information about Norwegian Seafood Council click here