Let me admit, just as much as I like to plate my food with tweezers, just as much do I like a good, simple and hearty meal. This is one of them. A quite simple fish and corn chowder. Nothing fancy and done in approximately 35 minuttes. Actually you can do almost everything ahead and then just dunk in the salmon and langoustines after reheating it. I think it is quite important not to overcook both salmon and langoustines. The langoustines get rubbery and the salmon dries out.
But what if I don’t have langoustines and salmon. Then you just use whatever fish or shellfish you have. I could easily imagine some clams and maybe a bit of cod in this one. I think the base soup is suitable for almost every fish I could think of. I was fortunate enough to have corn on the cob, but then again, out of season frozen would be preferred. Try to find the most starchy potatoes you can. Them dissolving a bit also thickens the soup.
- 1 onion
- 2 cloves of garlic
- 3 celery stalks
- 100g bacon in dices
- 3 potatos (ca 250g)
- 3 bayleaves
- 6dl fish stock
- 1dl heavy cream
- 2 corn cobs (or equivalent in frozen corn)
- 5 sprigs of thyme
- flat leaf parsley
- 300g salmon
- 250g langoustine tails (shells and intestines removed)
- 1 lemon
- Salt, pepper.
In a large pot, sautee finely diced onions, garlic, celery and bacon in a bit of oil and/or butter. After 3-4 minuttes add diced potatos, bay leavs, a bit of finely cut parsley, thyme and the stock. Boil for 20 minuttes.
Add corn, cut of the cob and heavy cream. Boil 5 minutes to reduce a bit.
Turn down the head before adding the langoustines and chunks of salmon. Slowly poach for 5-6 minuttes. Salmon should be flaky.
Season with salt, pepper and a bit of lemon cest and juice.
Server right away, topped with bit of flat leaf parsley.