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Creamy was never THIS creamy before… overload!! This fish chowder with cod, tomatoes and homemade prawn reduction is just awesome.

Fish Chowder with Salt Cod

Course Main Course, Soup, Starter
Cuisine American
Keyword Fish Chowder
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 to 3

Ingredients

  • 12 raw raw prawn heads and shells
  • 1 meidum fresh tomato chopped
  • 1 tsp tomato paste
  • 2 cups water (480 ml)
  • ¼ fish bouillon cube
  • 1 large garlic clove chopped
  • ½ small onion chopped
  • 3 tbsp olive oil

Instructions

  1. Add the olive oil, garlic and onion to a large pan. Place it over medium-high heat until hot. Stir fry the onion for 3 minutes. Then add the raw prawn heads and shells to the pan.
  2. Creamy was never THIS creamy before… overload!! This fish chowder with cod, tomatoes and homemade prawn reduction is just awesome.
  3. Stir well and bake the prawn heads in the oil for 3 minutes. They will become fragrant. Then add the water, the tomato, tomato paste and season with the fish bouillon cube.
  4. Creamy was never THIS creamy before… overload!! This fish chowder with cod, tomatoes and homemade prawn reduction is just awesome.
  5. Bring the prawn heads to a good boil. Then turn the heat lower and simmer them for 20 minutes. Take the soup off the heat and let it cool down. Then blend or mix the prawn soup very well for 2 minutes until all of the ingredients are turned into a very fine pulp.
  6. Creamy was never THIS creamy before… overload!! This fish chowder with cod, tomatoes and homemade prawn reduction is just awesome.
  7. Pour this pulp through a large and fine sieve (you can place a cheesecloth in it as well) over another large pan and gently stir and press the soupy pulp until you end up with a slab of prawn pulp. Press it well using the back of a spoon to get as many of that fantastic liquid out of it as possible.
  8. Creamy was never THIS creamy before… overload!! This fish chowder with cod, tomatoes and homemade prawn reduction is just awesome.
  9. Discard the prawn pulp. You should end up with about 1 ⅔ cups (400 ml) of prawn reduction. If you have a little more, don’t worry. If you don’t have enough, just add an extra portion of milk or cream until you reach about that amount. Keep the prawn reduction aside until needed later on.