Thursday, January 15, 2015

Macaroni chowder

this well-flavored fish chowder with elbow macaroni can easily be frozen if the ingredients are fresh
1 lb fresh or frozen cod fillets

  • 2 stalks of celery
  • 1 onion
  • 2 oz butter
  • 1/4 freshly-ground black pepper
  • 1 teaspoon fresh thyme or 1/4 dried thyme
  • 1 teaspoon fresh marjoram or 1/4 dried marjoram
  • 1 garlic clove
  • 1 bay leaf
  • 8 oz green beans
  • 8 oz carrots
  • 1.5 liters strong stock
  • 8 oz elbow macaroni
  • 400 ml milk
  • salt
 Macaroni chowder

how to cook macaroni

  1. partially thaw frozen fish if using.cut into cubes. trim, wash and chop celery. peel and finely slice onion. Heat butter in the large saucepan and cook celery and onion till tender but not brown. add fish,pepper,herbs,peeled and crushed garlic and bay leaf
  2. trim beans and slice finely.scrape and finely slice or carrots.add to pan with stock (made with double quantity of cubes if necessary).cover and simmer for 20 minutes
  3. bring soup to the boil.then stir in macaroni.cook for 15 minutes
  4. add milk .heat though but do not boil.taste and adjust seasoning,then serve with fresh crusty bread

Overall timing :1 hour
Equipment : large saucepan
Freezing: if using fresh fish and fresh herbs,make to end of step 3 and then cool.pack into rigid container,leaving 2 cm head space,cover,label and freeze
freezer life : 2 month
to use : turn into large pan and reheat gently from simmering point,complete step 4