Best Cooking Recipes – How to Prepare Salmon Bisq…

Everyone truly loves salmon bisque and fish chowder. Not only that they are both nutritious and delicious, they can be also fun to prepare especially when you use the cookware that has high quality. Now, before you blast off and begin doing the following recipes yourself, have your Rachael Ray cookware set on a table along with the special ingredients needed for.

Salmon Bisque Ingredients:

1pound canned pink salmon 450gram
One-fourth cup butter 60ml
One-fourth cup chopped onion 60ml
One-fourth cup chopped celery 60ml
3 tablespoon flour 45ml
1 one-half teaspoon salt 7ml
1cup liquid (salmon liquid plus water) 250ml
2 cups milk 500ml
1cup tomato juice 250ml
2 tablespoons chopped parsley 30ml

At the outside, you have to drain the salmon, saving its liquid. Then, you must flake the salmon. Next, you need to heat the butter in a Rachael Ray saucepan. You then add up the onion and the celery, and cook it gently for about five minutes. Keep on stirring it. Afterward, you have to sprinkle in the flour and the salt and stir it to blend. Next to that, you remove the pan from the heat. Then have the salmon liquid measured and add up enough water to make the 1cup (250ml) liquid water called for. Afterward, you add the milk to the butter and flour mixture. Stir it to blend. And then, you return it to moderate heat and cook it until it becomes thickened and smooth. Keep on stirring it constantly. And finally, you stir in the tomato juice and the parsley. Heat it again for another 2 minutes but do not boil it. Lastly, you add the salmon and heat it well. Serve it immediately while hot.

Fish Chowder Ingredients:

4 slices bacon, cut up 4 slices
1 large onion, sliced ​​thin 1 large
2 pound haddock 900gram
4 cups thinly sliced ​​raw potatoes boiling water 1l
2 tablespoon butter 30ml
1 tablespoon flour 15ml
2 cups milk scaleded 500ml
1 one-half teaspoon salt 7ml
One-fourth teaspoon pepper 1ml
One-fourth cup chopped parsley 60ml


At the outside, you have to put the bacon pieces in a large heavy Rachael Ray saucepan. Fry them until the pan is well greased. Then add up the onion and cook it within three minutes. Keep on stirring it. Then you have to remove the skin and the bones from the haddock and cut them into 1-inch (2.5cm) pieces. Afterward, you add it to the saucepan along with the potato slices. Then you cover it with boiling water. Bring it back to a boil, turn down the heat. And then cover and simmer it quite just until the potatoes become tender. You do this for about 15 minutes. Afterward, you blend the butter and the flour and add this to the chowder, bit by bit, stirring it well after each addition. Next, you add the hot milk, the salt, and the pepper. Finally, you taste this and add more seasonings if desired. Lastly, you cover and simmer it for another five minutes. Then sprinkle the chowder with parsley and serve it immediately.

Source by Karl Zeus

Post Author: MNS Master