Thursday, September 3, 2015

Fish Chowder / Coastal with Byron Talbott

Byron is in Hampton, New Hampshire, checking out the largest seafood festival in New England, and getting some tips for his own fish chowder recipe. 

Check out Byron's Channel: here.


- ¼ C Flour
-2 tbsp butter
-1 cup Cidre
-2 C fish stock
-½ C heavy cream

-10 oz - Halibut
-1/4 cup chopped fennel
-2 cloves chopped garlic
-2 tbsp chopped shallots
-2 stalks celery
-3-4 sprigs of thyme
-1 tsp Old Bay
-black pepper
-Fennel fronds as garnish

1) Add oil into pot, sweat veggies (fennel, garlic, shallots, celery, carrots) with butter 
2) add flour / stir together to incorporate - make sure to continually stir
3) Slowly add Cidre, stirring as you're pouring in
4) Add the fish stock - it should bubble as it starts to thicken. This means the roux is activating
5) Chop your thyme, and add to the pot along with your Old Bay and salt and pepper
6) Cube your halibut fillet, and add to the pot - cooking for ~ 10 minutes
7) Add cream and stir around 
8) Serve in a bowl with oyster crackers

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