Food

Filling fish chowder

From Page 37

fying chowder,

Myself, I find the flavors
of this excellent dish im-
proved by these steps:

1. Make your own cheese
soup, or sauce, and use some
dry mustard in it for extra
flavour

2. Cook and chop your own
fresh broccoli, which avoids
the tough peelings the pro-
cessors leave on the stems

3. Saute the hash-browns
until crisp and golden before
adding them

4. Use additional seasonings,
such as chili powder, or
curry, or mace, garlic and
Cavender's

The Mariner Fish Shop on
upper Lonsdale serves a
fresh hot fish chowder of
their own design, for a very
good lunch. I was stark star-
ing starving when I went in
the other noontime, and the
big bowlful ($2.25) plus
crackers restored me to
health. All remaining in-
terstices yielded to the best
chocolate muffin 1 ever
tasted. It came out of Muf-
fin Doin’, on the lower end
of Lonsdale.

This. Mediterranean Salm-
on Chowder came courtesy
of the B.C. Fisheries Coun-
cil, and can make either a
good lunch or a hearty din-
ner, depending ‘on accom-
paniments. I’ve been eating
a lone’ again, and had a
half-can of: salmon left over
from a fish-cake the night
before, and “it was just
enough for a good bowilful
for lunch. I just halved the
following recipe. You can
imagine vou’re frolicking in
the Algarve:

1 Tbspn. of olive oil (15mL)

small onion,
coarsely
1 large clove of garlic,
mashed
1 28-0z. can of Italian-style
tomatoes

chopped

(796mL)
Y tspn. of sugar (2.5mL)
1 bay leaf, left whole

Yi ispn. of dried
basil (2.5mL)
’ tspn. of dried
thyme (2.5mL)

1 green pepper, chopped
coarsely

Ya cup of sliced black pitted
olives (60mL)
1 can (7.750z) of salmon,
with juice (220g)

Heat the oil in a heavy
saucepan, and saute the
garlic and onion in this.
After a couple of minutes,
add the tomatoes, juice and
all, and turn the heat up to
medium. Break the tomatoes
up coarsely. Add the sugar,
bay leaf and other herbs,
and the pepper, olives and
salmon with its juices. Break
up the salmon with a fork,
but try to keep the character
of all the parts by not stirr-
ing too much, Cover the pot
and on low heat allow the
soup to simmer a while.

Noth Sh

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