Smoked Trout Chowder

Smoked Trout Chowder Recipe from Romania - Ingredients and Steps

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Smoked Trout Chowder is a hearty and flavorful soup that is perfect for a cozy night in. This recipe combines the smoky flavor of trout with the creaminess of potatoes and milk, creating a delicious and satisfying dish.

History

Chowder is a type of soup that originated in the United States, particularly in New England. Traditionally, chowder is made with seafood, potatoes, and milk or cream. This recipe puts a twist on the classic chowder by using smoked trout as the main ingredient, adding a unique and delicious flavor to the dish.

Ingredients

2 tsp of oil (preferably canola or olive)
2 large vidalia onions, diced (about 2 cups)
2 celery stalks, diced
2 x 8 oz (227 g) bottles of clam juice
1.5 lb (680 g) of red potatoes, peeled and diced
2 tsp of dried thyme leaves
0.25 cup of vermouth or sherry
4 cups of milk
0.5 lb (227 g) of smoked trout fillet, flaked
0.25 cup of chopped green onions
2 tbsp of lemon juice
1 tsp of salt
0.5 tsp of freshly ground black pepper

How to prepare

In a large soup pot, heat oil over medium heat.
Add onions and celery. Cook, stirring occasionally, until the onions are soft and translucent (about 5 minutes).
Add clam juice, potatoes, and thyme.
Cook covered over low heat until the potatoes are tender, about 15 minutes.
Remove the pan from heat.
Using a slotted spoon, transfer about 0.75 of the vegetables to a blender and purée.
Return the purée to the soup and bring it back to a simmer over medium-low heat.
Add vermouth, milk, trout, and green onions. Heat through.
Season with lemon juice, salt, and pepper.
Ladle the soup into bowls and serve.

Variations

You can substitute the smoked trout with smoked salmon or another type of smoked fish.
Add in some cooked bacon or pancetta for an extra layer of flavor.
For a vegetarian version, omit the fish and add in extra vegetables such as corn or peas.

Cooking Tips & Tricks

Be sure to flake the smoked trout fillet before adding it to the soup to ensure that it is evenly distributed throughout.

- For a richer flavor, you can use half-and-half or heavy cream instead of milk.

- Feel free to add other vegetables such as corn or carrots to the chowder for added texture and flavor.

Serving Suggestions

Serve the Smoked Trout Chowder with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

The key to making a delicious Smoked Trout Chowder is to cook the vegetables until they are tender and then blend a portion of them to create a creamy base for the soup.

Ingredient Substitutions

If you don't have smoked trout, you can use smoked salmon or another type of smoked fish. You can also use vegetable broth instead of clam juice.

Make Ahead Tips

You can make the Smoked Trout Chowder ahead of time and reheat it when ready to serve. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Smoked Trout Chowder with a sprinkle of fresh herbs such as parsley or dill, and a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Pair the Smoked Trout Chowder with a crisp white wine such as Chardonnay or Sauvignon Blanc for a perfect pairing.

Storage and Reheating Instructions

Store any leftover Smoked Trout Chowder in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

This recipe contains approximately 300 calories per serving.

Carbohydrates

This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

This recipe contains approximately 10 grams of fat per serving.

Proteins

This recipe contains approximately 20 grams of protein per serving.

Vitamins and minerals

Smoked Trout Chowder is a good source of vitamin B12, vitamin D, and omega-3 fatty acids.

Alergens

This recipe contains fish and dairy.

Summary

Smoked Trout Chowder is a nutritious and delicious soup that is high in protein and vitamins. It is a great option for a comforting and satisfying meal.

Summary

Smoked Trout Chowder is a delicious and comforting soup that is perfect for a cozy night in. With its smoky flavor and creamy texture, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Smoked Trout Chowder. It was a crisp autumn day, the leaves were just starting to turn vibrant shades of orange and red, and I was visiting my dear friend Grace at her cozy cabin nestled in the mountains.

Grace was an expert angler, and she had spent the morning fly fishing in the crystal-clear stream that ran behind her cabin. As I walked through the door, I was greeted by the warm and comforting aroma of a pot of chowder bubbling away on the stove. Grace was standing at the counter, expertly deboning a smoked trout she had caught earlier that day.

"Come in, come in," Grace said with a smile. "I'm just finishing up this batch of Smoked Trout Chowder. It's one of my favorite recipes, and I think you're going to love it."

I settled in at the kitchen table, watching as Grace worked her magic. She added diced onions, potatoes, and celery to the pot, along with a generous splash of white wine and a handful of fresh herbs from her garden. As the chowder simmered, the flavors melded together, creating a rich and savory broth that was the perfect backdrop for the tender chunks of smoked trout.

As we sat down to enjoy our meal, Grace shared the story behind the recipe. She had learned it from an old friend who had spent many years living in the Pacific Northwest, where smoked fish chowder was a staple in many households. Grace had put her own spin on the recipe, adding her own special touches to make it truly unforgettable.

I savored every spoonful of that Smoked Trout Chowder, savoring the delicate smokiness of the fish and the creamy richness of the broth. It was a dish that warmed me from the inside out, and I knew that I had to learn how to make it myself.

Over the years, I have made this recipe countless times, adapting it to suit my own tastes and preferences. I have shared it with friends and family, who have all fallen in love with its comforting flavors and hearty texture. It has become a signature dish of mine, one that always brings back memories of that crisp autumn day in Grace's cabin.

To make Smoked Trout Chowder, you will need:

- 1 pound smoked trout, deboned and flaked

- 1 onion, diced

- 2 potatoes, peeled and diced

- 2 stalks of celery, diced

- 2 cloves of garlic, minced

- 4 cups chicken or vegetable broth

- 1 cup white wine

- 1 cup heavy cream

- 2 tablespoons butter

- 2 tablespoons flour

- Fresh herbs such as dill, parsley, and chives

- Salt and pepper to taste

Start by melting the butter in a large pot over medium heat. Add the onion, potatoes, celery, and garlic, and sauté until the vegetables are soft and fragrant. Sprinkle the flour over the vegetables and stir to combine, cooking for another minute or two to create a roux.

Slowly pour in the chicken or vegetable broth, stirring constantly to ensure that the flour is fully incorporated. Add the white wine and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender.

Stir in the heavy cream and the smoked trout, and let the chowder simmer for another 5 minutes to heat through. Season with salt and pepper to taste, and stir in the fresh herbs just before serving.

Serve the Smoked Trout Chowder hot, garnished with a sprinkle of fresh herbs and a crusty loaf of bread on the side. Enjoy it with loved ones, savoring each spoonful and creating memories that will last a lifetime. This recipe is a true treasure, passed down through generations of cooks who appreciate the simple pleasures of good food and good company.