Wash and dry the fish and cut it in 2-inch/5-centimeter chunks. Melt half the butter in the casserole and spread the quartered onions and garlic in the bottom, pressing the cloves into one of the ...

Try this new delicious fish chowder recipe. I use coconut milk in this dish, though you can use cream or milk if you'd like. For the fish, I use striper, though you're welcomed to use any type of fish ...

As much as we love a classic New England clam chowder, there are other fish in the sea. Definitions vary, but the only real qualification for a soup to be called a chowder is that it's hearty, chunky, ...

Put fish into a deep pan with 1.25 litres water, bring to the boil and reduce heat. Simmer for about 10 minutes until the fish flakes. Remove the flesh, discard any skin and bones. Drain the stock and ...

Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...

Chop into a small dice, about the size of the tip of your thumb is OK. Fish and seafood - use a flaky white fleshed fish in season, and add your own favourites like prawns, scallop pieces, squid, bug ...

I am always on the lookout for ways to increase the nutritional density and lower the calories and fat of a dish without adversely affecting the taste. Remember, it’s got to be good and good for you!

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