My cod/shrimp chowder thing is continuing to improve. Today’s effort is particularly good. Added . . . mushroom and cooked broccoli. OMGosh. SO good.
Here’s the guide when cooking for one.
All the veges are equal amounts with red and green pepper counting as one veg. I cut all the veges (except cooked broccoli – sliced, zucchini – sticks and mushrooms halved and sliced) into 1/4″ cubes. In total that’s about 1/8 cup each of cooked broccoli, mushrooms, peppers, zucchini, spinach and green onion.
Heat a cast iron skillet (my pan of choice) adding butter, garlic oil and sesame oil (twice as much butter as each oil). Add green onion, peppers, mushroom and saute’ for a bit. Add zucchini, spinach and broccoli and sautee for a bit.
Add seafood. This really can be anything. I used cubed cod (1/4 lb. pacific) and 4 medium shrimp diced into four pieces each.
Add bone broth (about 2/3 cup), sour cream (1/2 cup), clam broth (1 tbsp), fish sauce (1/2 tsp), cilantro (1/2 tsp) and Korean red pepper (gochugaru, 1/2 tsp).
Stir to incorporate everything and let simmer until the fish is done.
This is SO good!