In Korea, soup is not a common food that you can easily get into everyday life without going to a particular restaurant. Also, although most of the country has a thick kind of soup, portage, other countries have access to clean soup such as bouillon and consommé. So, as an opportunity to cook soup for the first time, while looking for the Canadians favorite soup, I decided to cook a seafood chowder that would suit the Korean taste.
Prep time: 15 Minutes
Cook time: 35 Minutes
Ingredients:
1 – 2 Tbsp (15 to 30 mL) unsalted butter
¼ cup (60 mL) diced onion
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
2 Tbsp (30 mL) all-purpose flour
6 cups (1.5 L) milk
2 cups (500 mL) fish stock
1 cup (250 mL) cubed potatoes
1 lb(s) (450 g) boneless cod fillets 1 lb(s) (450 g) shrimp
1 lb(s) (450 g) crab meat 1 Tbsp (15 mL) fresh dill
DIRECTIONS
- In large stockpot, melt butter over medium-high heat. Stir in onion, salt and pepper; cook until onion are softened. Stir in flour until well combined. Stir in milk, stock and potatoes until well combined.
- Cut cod into chunks; add to pot. Stir in shrimp and crab. Sprinkle with dill.
- Reduce heat to medium; simmer until potatoes are tender, 15 to 20 minutes
Honestly, I couldn’t make the soup as delicious as I expected. The soup and cooking methods that I ate in Korea were different, so it was difficult. However, fish stock and seafood mix well to give deep taste and it is regretful to have more diverse seafood. I felt that I need to study more about soup from now on.
I tried the soup with my roommate, but unfortunately she said she doesn’t like seafood very much. She liked the well-cooked shrimp, but said that the soup seemed to be a little different from the soup she knew.
I should have used nice fish stock, but I made it with dried anchovies and shrimps in my house. I don’t know if I’ve ever eaten well-made fish stock, but I think it didn’t taste as expected because one of the important ingredients – stock was changed.
Ian's kitchen 