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Tuesday, February 15, 2011

Swai Chowder

This new soup creation was so yummy!  The clam juice and milk broth base are complimented by a seared fillet of Swai, then served over and around a scoop of creamy mashed potatoes. Delicious!


1 TB  Olive Oil
2 TB  Minced Garlic
1 tsp  Minced Onion
2 TB  Butter
4  Swai or Catfish fillets, cut in half (so you have 8 square pieces)
2  Bottles Clam Juice
6 - 7  Potatoes
1  can Minced Clams, undrained
6  Thick Cut Bacon Slices, cut into 1" pieces
2 tsp  Old Bay Seasoning
2 tsp  Salt
Ground Black Pepper, to taste
2 cups  Milk

In a large deep pot, heat oil and add the minced garlic and onion. Heat until slightly browned, then add the butter and melt over medium heat.  When the mixture begins to sizzle, add the fillets in a single layer. Brown for 3 minutes, turn and cook about 3 minutes longer or until both sides are seared. This will allow the fish to have a slightly crisp texture and it will absorb some of the garlic flavor.

In a second skillet, brown the bacon then drain the bacon pieces on a paper towel. Set aside.

Slice the potatoes and boil in a pot of water until slices are fork tender.  Drain the potatoes and mash, adding buter, milk and seasonings, if desired.

Now that the fish is slightly browned, add the clam juice, clams, milk, bacon pieces and seasonings to the pot.  The fish will gently poach in this liquid.  Do not boil!  When the soup begins to steam (but NOT boil), gently move the fish until it is opaque and flakes slightly with a fork.

Next, add about 1 cup of the mashed potatoes to the soup and stir gently as it becomes a more chowder-like thickness.  Lower the heat and keep warm.

Using medium sized soup bowls, add about 1/2 cup mashed potatoes to the center of each bowl.  Ladle the chowder around the potatoes and include 1 or 2 pieces of fish.  Top with a sprinkle of green onions and serve.

Serves about 6.

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