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Another day not in the shop———- had to do something useful, so I made the kitchen goddesses her favourite Tasmanian Fish Chowder.
Many years ago before the pyramids and Gengis Khan, I visited Hobart , on the quay there were many restaurants————only one of them was jam packed full with a line of people waiting to be served, Decided we would dine there. One of my better decisions, the food was outstanding .
Started with this mind blowing “Blue travail chowders———- if you never sold anything else in the restaurant but this———- you could make a killing, I just had to have this recipe ——— this lady sat down beside and recited the process from beginning to end.
take a huge iron pan———-throw in half a pound of butter two fine chopped onions, sliced leeks and celery, dice some carrots and potatoes, boil them for ten minutes ——- take a pack of streaky smoky bacon and chop it fine, rapid fry until crispy add to the simmering mass throw in a can of tomatoes and stir in rapidly two tablespoons of plain flour two quarts of fish stock half a pound of smoked haddock and a pound of blue travail , simmer for half an hour then pour in a pint of fresh cream season to taste , serve when you feel like it ——— keeps in the fridge for three days.
im not just a pretty face!———today I got brownie points.
