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It’s Laurie Anderson’s 71st birthday. Here’s an article with the recipe, eating the same pie for a year and bits about her concert for dogs.

Follow for the fish:

#dogs  #chowder #rageagainstthecuisine

Recipe

Smoked whitefish chowder
Serves 4 to 6

Ingredients
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
2 leeks, diced
1 carrot, diced
2 small stalks celery, diced
1 clove garlic, chopped
1 large russet potato, peeled and cut into cubes
2 tsps fresh thyme, finely chopped
60g flour
60ml dry white wine
475ml vegetable stock
1 bay leaf
475ml whole milk
225g smoked whitefish meat, cut into small pieces
180ml full cream

To garnish
Handful dill, chopped
Few espelette pepper flakes

The method

  1. Heat olive oil and butter in large stockpot over medium heat. Add leeks, carrot and celery and cook for 5 minutes, until soft.
  2. Add garlic, potatoes, thyme and cook for 2 minutes.
  3. Sprinkle flour over vegetables and stir to create a dry roux.
  4. Stir the wine, stock and bay leaf. Bring to a simmer for 30 minutes. Stir in milk and whitefish and return mixture to a gentle simmer.
  5. Discard bay leaf. Stir in cream and season with salt and pepper. Garnish with dill and espelette pepper. Serve.