I’d discovered Nathan Lowell‘s space opera series last year after seeing several people recommend it, and promptly binge-read it after a tentative first dip into Quarter Share, the first book. He writes a well-paced story with great characterization that will draw you along, I thoroughly enjoyed reading the whole series.
He was quite amenable to being asked to participate in the ETWYRT, suggesting his Tanyth Fairport books and a creamy fish chowder. Readers of my blog will recall that Tanyth was on the Tough Old Ladies book list a while back. A character right up my own alley, she is travelling to discover and record herbs and medicinal plants, with adventures along the way. You’ll want to start with Ravenwood.
Now that you have your reading material, let’s get cooking!
Creamy Fish Chowder
Ingredients
- 1 lb firm-fleshed white fish (I used cod filets)
- 2-3 slices bacon, baked or fried crisp and chopped.
- 1 large onion, chopped fine
- 3-4 cloves garlic, minced
- 3-4 potatoes (I like the yukon golds for this)
- 2 c fish stock (or water and chicken bouillon)
- 1 c heavy cream
- Handful of fresh tarragon, julienned
- 2 cups chopped kale
Instructions
- In a heavy saucepan, put bacon grease (or scoop out the bacon after frying, leave the grease and put the bacon aside for later) and turn to medium heat. Add the diced onion and garlic and cook until translucent.
- Add potatoes to onion mixture. Pour in the stock, cover, and let simmer for 20 minutes until the potatoes are tender.
- Put the fish, cut into spoon-sized pieces, into the pot. Add the cream, kale, and tarragon. Stir gently. Cover, and allow to simmer for another 10 minutes. You don’t want to cook this too long, or the delicate fish will fall apart.
- When the fish is opaque and flakes at pressure from the wooden spoon, remove from heat. Taste, add salt and pepper to suit yourself. Serve in bread bowls with a handful of the crumbled bacon sprinkled on top.
Creamy Fish Chowder
Ingredients
- 1 lb firm-fleshed white fish (I used cod filets)
- 2-3 slices bacon, baked or fried crisp and chopped.
- 1 large onion, chopped fine
- 3-4 cloves garlic, minced
- 3-4 potatoes (I like the yukon golds for this)
- 2 c fish stock (or water and chicken bouillon)
- 1 c heavy cream
- Handful of fresh tarragon, julienned
- 2 cups chopped kale
Instructions
- In a heavy saucepan, put bacon grease (or scoop out the bacon after frying, leave the grease and put the bacon aside for later) and turn to medium heat. Add the diced onion and garlic and cook until translucent.
- Add potatoes to onion mixture. Pour in the stock, cover, and let simmer for 20 minutes until the potatoes are tender.
- Put the fish, cut into spoon-sized pieces, into the pot. Add the cream, kale, and tarragon. Stir gently. Cover, and allow to simmer for another 10 minutes. You don’t want to cook this too long, or the delicate fish will fall apart.
- When the fish is opaque and flakes at pressure from the wooden spoon, remove from heat. Taste, add salt and pepper to suit yourself. Serve in bread bowls with a handful of the crumbled bacon sprinkled on top.
The index page for ETWYRT is here, and the facebook group where we talk books and cooking is here.
