{"id":356,"date":"2022-02-13T16:48:43","date_gmt":"2022-02-13T16:48:43","guid":{"rendered":"https:\/\/prisedujour.com\/?p=356"},"modified":"2022-02-13T16:58:19","modified_gmt":"2022-02-13T16:58:19","slug":"the-best-poor-man-lobster-chowder-with-burbot","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/02\/13\/the-best-poor-man-lobster-chowder-with-burbot\/","title":{"rendered":"La meilleure chaudr\u00e9e de faux homard, \u00e0 la lotte"},"content":{"rendered":"\n

The burbot, the ling, the slimy bottom rag, the well informed man’s lobster! Burbot is such an underrated fish, and its texture is perfect for a chowder.<\/p>\n\n\n\n

Where I fish, I often hear people throw this fish on the ice to let it die so “it won’t come back”. Often, I will even come across a dead one left on the ice! Please, do not waste this tasty fish! Or send it back in the water for me \ud83d\ude09<\/p>\n\n\n\n

This particular soup was done with one of those fish that was left on the ice. I found it completely frozen. When I thawed it, it was still fresh. Therefore, I made this amazing soup with it!<\/p>\n\n\n\n

Next time you catch this slimy bottom dweller, give it a taste, you won’t regret it!<\/p>\n\n\n

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The Best Poor-Man Lobster Chowder, With Burbot<\/h2>Cuisine: British<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

2-4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1\/4\u00a0cup\u00a0of butter<\/span><\/p><\/li>

  • <\/span>

    1\/2\u00a0onion, finely\u00a0diced<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of thyme<\/span><\/p><\/li>

  • <\/span>

    1\/4\u00a0cup of\u00a0flour<\/span><\/p><\/li>

  • <\/span>

    3\u00a0cups of\u00a0seafood or chicken broth<\/span><\/p><\/li>

  • <\/span>

    1\u00a0small carrot, peeled and cubed (1 cm\/ 1\/2″)<\/span><\/p><\/li>

  • <\/span>

    300g\u00a0of potatoes,\u00a0peeled and cubed (1 cm\/ 1\/2″)<\/span><\/p><\/li>

  • <\/span>

    1\/2\u00a0cup\u00a0of white wine (optional)<\/span><\/p><\/li>

  • <\/span>

    450g of burbot, cut in chunks (or white fleshed fish, or a mix of seafood)<\/span><\/p><\/li>

  • <\/span>

    1.5\u00a0cups of\u00a0heavy cream (35%)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a medium pot, melt the butter under medium heat and add the onions. Cook until al dente, 2 minutes. Add the thyme and the flour. Cook while constantly mixing to lightly brown the flour, 2 minutes.<\/li>
    • Combine 1 cup of the broth with the flour. Once the texture is uniform, add the rest of the broth, the carrot, the potatoes and, optionally, the white wine. Bring to a boil and reduce the heat to low. <\/li>
    • Let the broth simmer for 8 minutes. Mix in the fish and let simmer for an additional 6-8 minutes. Add the cream. Taste and adjust with salt and pepper.<\/li>
    • The burbot chowder is now done! Serve as a main course or appetizer. Optionally, top the soup with a pinch of cayenne pepper.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The burbot can be replace with grocery bought cod, salmon, tilapia, or a mix of seafood (shrimp, mussel, scallop).<\/li>
      • The burbot can be replaced with firm white fleshed fish such as pike, smallmouth bass or walleye.<\/li><\/ul>\n\t\t\t\t<\/div>