Smoked snoek chowder recipe Posted on 28 April 2011 Tags:soup A thick, creamy, comforting chowder, using oak-smoked snoek from my local Hout Bay harbour. Use a floury potato, which will help thicken up the soup, and be sure to remove all the bones from the snoek. Serves 6 You’ll need: 300 g oak-smoked snoek 3 medium leeks, white parts only 45 ml butter A small clove of garlic, peeled and crushed 60 ml flour 1 litre milk 500 ml water (or fish stock) 45 ml white wine 2 sprigs of fresh thyme Salt and freshly milled black pepper 350 g peeled raw potato, cut into 1 cm-square cubes A pinch of white pepper To serve: Juice of half a lemon 60 ml fresh parsley, finely chopped Pull the skin off the snoek and remove all the bones. Flake the fish and set aside. Wash and finely slice leeks. Heat the butter in a large pan, add the leeks and cook over a moderate heat for three or four minutes, or until softened but not browned. Stir in the garlic and flour. Cook, stirring well, for three minutes. Mix the milk, water and wine in a jug and pour this into the pan, stirring briskly to break up any lumps. Add the thyme sprigs and a third (100 g) of the flaked snoek. Season well with salt and pepper and bring to a gentle boil, stirring constantly. Tip potato cubes into the soup, turn down the heat and simmer for 20 minutes, or until the potato cubes are cooked through, but not falling apart. Add the remaining smoked snoek and heat through for a further five minutes. If the soup seems a little thick, thin it down with more milk or water. Season with a pinch of white pepper and more salt if necessary. Remove the thyme sprigs. Just before serving, stir in the lemon juice and fresh parsley. Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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