Monday, March 25, 2013

Fish & Shrimp Chowder

 "of all fish the daintiest is a young shrimp in fig leaves."(Athenaeus, 3rd Century Greek author) 

I didn't have shrimp and fish soup till I met Yannis. Not only is it so tasty, but it is very healthy...high in calcium, iodine and protein. Fish soup is a staple in almost every Greek taverna and in almost every Greek home, and is a favorite in our home too. Yannis doesn't want to cook fish in the house because the "ocean aroma" stays and stays.  So I've adapted a cream soup that is relatively "fragrance free".  The shrimp and fish flavor is mellowed by the splash of ouzo at the end... I disagree with Atenaeus. Shrimp is must tastier in cream than in fig leaves!

If you have to shoplift the fish, it's best to wear pants.
Fish & Shrimp Chowder
1/2 lb. cleaned shrimp
1 lb. cod (in small pieces)
1 onion, chopped
1/4 cup butter
2 cups chopped celery
2 potatoes, diced
1 carrot, sliced
3 cups water
1 vegetable boullion cube
salt and pepper
1 cup cream

1 teas. ouzo

Cook the vegetables in the butter and then add the water and vegetable boullion cube for 10-15 minutes. Add the fish and shrimp and simmer another 10 minutes. Add the cream and ouzo and reheat gently without boiling. Serve with crusty french bread and salad; fig leaves are optional.

No comments:

Post a Comment