De Ma Cuisine

Wednesday

30

January 2013

10

COMMENTS

No Soup for You! – Episode 53

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

MahiMahiChowder4

I love cold nights warmed by steaming bowls of soup. It’s soup season and I fully intend to take advantage of it. Freshly made, reheated, at home, out with friends… it’s one of my all time favorite comfort foods.

MahiChowder4

Did you ever watch the Seinfeld episode where they aren’t allowed to buy soup anymore? I always get so frustrated when people have food to eat, on a show, and they can’t. I don’t know why it bothers me so much. But, it does. I think I would be devastated if I had to wait one year to come back for soup.

MahiChowderDo you like fennel? I didn’t think I did. But, I’ve discovered that I do. Especially in Mac and Cheese, roasted, and in soups.

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I have recently tried fennel pollen, from Pollen Ranch. Abundant Harvest Organics is going to start selling it as an add on and they sent me some to try. So far I’ve used it on Roasted Fennel Pollen Potatoes, on Savory Baked French Toast, and in today’s Chowder. It adds this great, “je ne said quoi” to a dish.

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Mahi Mahi, Fennel, and Potato Chowder

Last modified on 2013-01-30 21:23:53 GMT. 0 comments. Top.

Mahi Mahi, Fennel, and Potato Chowder

Recipe Type: Soup, Main, Fish, Stove Top, Simmer
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 T olive oil
  • 1 1/2 lb. Mahi Mahi, cut into 1″ pieces
  • 3-4 C potatoes, cut into 1/4″ cubes
  • 1 1/2 C carrots, chopped
  • 1/2 to 1 fennel bulb, finely chopped
  • 3 cloves garlic, minced
  • 1 t salt
  • 1/4 t pepper
  • 1 T All Purpose flour (for GF: 1 T cornstarch)
  • 1/4 C cold water
  • 2 1/2 to 3 C hot water
  • 1 T red wine vinegar
  • 1 t lemon juice
  • 3/4 C milk
  • 2 T cream
  • pinch to 1/4 t fennel pollen
Instructions
  1. Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
  2. Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
  3. Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
  4. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
  5. Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.

 

Here are some menu planning ideas using the contents of this week’s AHO box!

Happy Eating!

AHO Menu Jan 28 – Feb 3, 2013

Last modified on 2014-11-20 19:04:14 GMT. 0 comments. Top.

Broccoli – Browned Butter and Four Cheese Broccoli Soup, Au Gratin with Chicken, Feta and Parmesan (casserole); Omelete, Beef Stir Fry, Peanut Stir Fry

Lemons – Mahi Mahi, Fennel, and Potato Chowder, Caesar Salad Dressing, Blackberry and Lemon Smoothie, Buttermilk, Ricotta Pancakes, Parmesan and Garlic Roasted Yams, Mom’s Roasted Beet Salad, Roasted Fennel Pollen Potatoes with Salmon with Garlic-Pistachio Cream Sauce, Chicken Cordon Bleu avec Moutarde, Roasted Vegetable Soup

Oranges – Smoothie, Salmon with Orange and Garlic Glaze, Pork Roast with Orange Glaze, Roasted Squash, Orange Vinaigrette, Raw

Mache – Omelete, Ginger Citrus Stir Fry, Salad with Bacon, Apple and Creamy Dressing

Collard Greens – Lasagna, Greens with Bacon and Black Eyed Peas, Greens with Browned Butter, Parmesan, and Ham

Potatoes - Mahi Mahi, Fennel, and Potato Chowder, Hash Browns

Dried Italian Basil – Bruschetta, Herb Bread Wreath, Margherita Pizza, Basil and Mozzarella Chicken, Chicken Parmesan, Egg Bake, Lasagna

Fennel - Mahi Mahi, Fennel, and Potato Chowder, Pasta with Fennel, Carrots, Butter, and Gorgonzola; Roasted with Citrus Chicken, Pasta with Tomato-Fennel Sauce, Roasted Fennel Mac

Long Napa Cabbage – Coleslaw, Pizza with Cabbage and Egg, Hot Napa Slaw with Crispy Dijon Chicken Thighs, Cabbage and Apple Tarts with Wowza Steak Salad

Swiss Chard – Chard Wraps, Lasagna, Eggs baked with cubed bread, bacon, nutmeg, garlic, basil, and lemon; Omelete, Smoothie

Winter Squash – Cubed and roasted with olive oil, salt, pepper, and cayenne, with a splash of orange juice; Fancy Pizza with Roasted Butternut Squash and Bacon, Au Gratin, Black Bean and Squash Chili, Ravioli with Browned Butter and Sage and Pork Roast

Apples - Salad with Bacon, Apple and Creamy Dressing; Raw, Cabbage and Apple Tarts, Caramel Apple Tart, Smoothie

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson. Fennel Pollen is from Pollen Ranch.

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