VIS-CHOWDER / SOP / POTJIE

J.P SE MOSSELSOP . Jan Piet Labuschagne
Ui [gekap]
Mossels
1k room
1 pakkie Dik Wit Uie Sop
Pietersielie
Sout en peper na smaak
Was Mossels in bak water
Dreineer laat dit bietjie droog word
Braai uie in botter
Gooi Mossels by en braai vir so 5 min.
Meng die room en dik Wit uie sop saam.
Meng in by uie
Laar prut vir so 20-25min.
Voeg vars gekapte pietersielie by en as dit te dik is na smaak voeg nog room of n bietjie melk by
N.S 'Ma Helena" As jy hou van n Knoffel-Mosselsop voeg bietjie vars gekapte knoffel en n skeut Suurlemoensap by wanneer jy die uie braai!!!! 28/4/11 “Jan Piet Labuschagne”Dankie Boeta dit was Baie Lekker op so n koue aand Mamma!!!♥ http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html


Seekospotjie 
olyfolie
• 3 groot uie
• 1 houer sampioene
• 2 eetl knoffel (opsioneel)
• 1 pakkie gesnipperde spek
• 2 houers vars room
• 2 of 3 pakke gemengde seekos
• 1 pak mossels in die skulp
Só maak jy
1. Sit die swartpot op kole of klein vuurtjie.
2. Gooi bietjie olyfolie en die uie daarin.
3. Voeg die sampioene (in die helfde gesny) en die knoffel daarby. Braai alles lekker saam.
4. Voeg die spek by en braai verder.
5. Gooi die room by en roer deurmekaar totdat die konkoksie begin prut, maar pasop nou dat dit nie brand ie.
6. Gooi 2 of 3 pakke gemengde seekos en een pak mossels (in die skulp) heel laaste by. As jy krap in die hande kan kry kan jy dit ook bygooi.
7. Nou moet jy dit vir nie langer as 10 minute op vuur hou nie. Seekos veral die calamari word taai as jy dit lank kook.Weet nie waar ek dit gekry het nie maar Baie lekker!!! http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html

SOEKIE BESTER -
Hi as ek mag byvoeg by hierdie lekker resep, ek meng my room met seafood sop, die gourmet pakkie, dan geur dit sommer die pot heerlik, gooi dan net dit op die end by i p v vroeer soos die resep hier bo. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html

SEAFOOD CHOWDER
Helena Kruger
Die Grasdak Bultfontein* 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html

Mariette Visser
Haddock Chowder
1 groot ui, gekap
2 medium aartappels, geskil en in blokkies gesny
335 ml water
2 repe bacon, in stukkies gesny
500 g gerookte haddock fillette, in 2,5 cm blokkies gesny
335 ml melk
165 ml room
sout, na smaak (proe eers!)
swart peper
Braai bacon en ui in ‘n groot pot vir so 5 minute.
Voeg aartappel en water by en bring tot kookpunt, bedek en prut oor matige hitte vir 15 minute.
Voeg haddock en melk by, bedek en prut vir 15 minute – roer 1 of 2 keer – tot haddock gaar is.
Voeg room, sout en peper by.
Herverhit, onbedek, oor lae hitte vir ± 5 minute (moenie laat kook nie, want dit kan skif!) http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html


Maré Nieuwoudt
Gourmet.lovetoknow.com -   By Michelleanderson
All gourmet seafood chowder recipes require superior seafood products that are fresh and from a reputable source. The end product is only as good as the ingredients used.
Healthy Seafood Chowder
1 tablespoon butter
1 yellow onion, chopped
1 cup celery, chopped
1 carrot, grated
2 cups cubed potatoes or sweet potatoes
2 cups low fat and low sodium chicken broth
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground pepper
2 bay leaves
1/3 cup flour
1/2 cup cold water
1 cup skim milk
1 can clams including juice
1 pound fish, shrimp and scallops cut into bite-sized pieces
1/2 bunch parsley, chopped
In a large pot over medium heat, melt butter.
Add onion, celery, and carrot and sauté ten minutes or until tender.
Add the potatoes, chicken broth, and seasonings and bring to a boil.
Reduce heat and cover. Simmer, until potatoes are cooked through and are tender if poked with a fork.
Remove bay leaf and discard.
Combine flour and water and blend until smooth.
Whisk flour mixture into chowder until thickened.
Add milk and the can of clams, stir until combined.
Add remaining seafood and simmer about ten minutes.
Serve garnished with chopped parsley. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html


Maré Nieuwoudt
Cream Based Chowder
10-12 fresh mussels (discard any that are open)
8 slices bacon, diced
1/ 4 cup butter
2 stalks celery, sliced
1 large onion, diced
4 cups low sodium or homemade chicken broth
2 cups clam juice
2 potatoes, peeled and diced
3/4 cup flour
1/2 pound raw shrimp, peeled and deveined and chopped
1/2 pound small scallops, cleaned
1 pound fish fillets(salmon, haddock, halibut, trout)skinned and diced into chunks
1 cup heavy cream
1/2 cup dry white wine
1 teaspoon thyme
1 tablespoon dried parsley
salt and pepper, to taste
Bring 1 cup of water with a couple tablespoons of white wine to a boil in a pan with lid.
Add mussels, cover, and gently steam until mussels open.
Remove mussels and discard any that didn't open.
Let cool and remove mussels from shells, coarsely chop and set aside in fridge.
In large pan brown bacon over medium-high heat.
Add butter, onion and celery to cooked bacon and bacon fat.
Sauté until tender.
Add chicken broth and potatoes to pot and cook until potatoes are fork tender.
Combine clam juice with flour and stir until there are no lumps.
Add flour mixture to pot and whisk until chowder is thickened.
Add seafood and herbs.
Cook approximately ten minutes, until seafood is just cooked.
Add heavy cream, wine and reserved mussels; season to taste with salt and pepper.
Serve immediately. - Gourmet.lovetoknow.com http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html


Maré Nieuwoudt
Tomato Based Chowder Recipe
2 slices bacon, chopped
1 small yellow onion, peeled and chopped
1 teaspoon minced garlic
1 large carrot, peeled and finely diced
2 stalks celery, finely diced
1 bay leaf
1 teaspoon thyme
1 can (14 oz.) stewed tomatoes
1 6 ounce can of clams, drained reserving liquid
1 cup water
4 small potatoes, peeled and diced
1 pound mixed seafood(salmon, haddock, shrimp,scallops) cleaned and chopped into chunks
Salt and freshly ground to taste
In large pan, cook bacon until crispy; do not drain fat.
Add onion, garlic, celery, carrots and cook until translucent and soft. Stir in bay leaf and thyme.
Add tomatoes, clam liquid, water and potatoes and bring to a simmer.  Simmer for until vegetables are tender.
Add seafood and reserved clams and simmer an additional five minutes.  Remove bay leaf and season to taste. - Gourmet.lovetoknow.com http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html


Helena Kruger
Tamatie-stokvisbredie
*Vissop*
6 vars of bevrore stokvisfilette sonder vel
5 ml (1 t) rissiepoeier
10 ml (2 t) olie
1 ui, gesny
2 rooi soetrissies, gekap
2 jalapeno-rissies, gesny
410 g (1 blikkie) Mexikaanse tamaties
250 ml (1 k) hoenderaftreksel
sout en peper
30 ml (2 e) gekapte pietersielie
Sprinkel die rissiepoeier en sout en peper oor die vis.
Bedek en plaas in yskas terwyl jy die groente kook.
Verhit intussen olie in ’n pan oor matige hitte en soteer die uie, soetrissies en jalapeno-rissie 3 minute of tot die uie deurskynend is.  Voeg die tamaties en aftreksel by. Bring tot kookpunt en roer af en toe.  Verwyder van hitte.
Geur met sout en peper en roer die pietersielie in.
Voeg die vis by, bedek die pan en kook oor matige hitte tot gaar, sowat 10 minute.*Huisgenoot 10/8/12 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html


Louise Groenewald
Haddock Chowder
(INA PAARMAN)
Serves 4
This thick and substantial fish soup is the perfect meal in one if served with crusty bread and a salad to follow. Fresh or frozen haddock is one of the most underrated and economical fish choices available to us.
2 T (30 ml) butter
1 onion, finely chopped
1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
3 cups (750 ml) water
2 x 25 g sachets Ina Paarman's Liquid Fish Stock
350-400 g smoked haddock
3 medium potatoes, peeled and diced
2 T (30 ml) Ina Paarman's White Sauce Powder
1 cup (250 ml) full cream milk
¼ cup (60 ml) chopped parsley
freshly ground black pepper
Melt the butter in a medium large saucepan. Add the onion and Seasoning. Soften the onion, but do not brown, sauté for 3-5 minutes. Add water and Liquid Fish Stock. Bring to a slow simmer. Add the haddock and immediately remove the pot from the heat. Cover with a lid and leave to stand for 5-6 minutes to firm the fish. Using an egg lifter or spatula, gently lift the fish out of the stock. Place on a plate and cover to keep in the heat.
Add the potato blocks to the stock and boil for ± 20 minutes until the potatoes are soft and beginning to break apart.Mix a little of the measured milk with the White Sauce Powder and then add it, together with the rest of the milk to the chowder. Return to simmer.
Skin and flake the fish into large pieces and return to the pot together with any juices. Taste for seasoning, add chopped parsley and a grinding of black pepper.
NOTA: Hi julle, hier is die resep wat ek gebruik het. Ek het nie die witsouspoeier gebruik nie, ek het dit met meel verdik en prawns en mossels bygevoeg, verder het ek die resep gevolg.  
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html


SEEKOS POTJIE
Hou vis se kort gaarmaaktyd ingedagte en dat dit bederf word deur dit oorgaar te maak. Sorg dat die kole laag bly en moet nooit toelaat dat die inhoud van die potjie vinnig kook nie.
30ml botter
300g calamari ringe
1 rooi- en 1 groen soetrissie ontpit en in skywe gesny
Varsgemaalde swartpeper na smaak
2 ½ kp rou wit of bruin rys
750ml vis of hoender aftreksel
1kg visfilette, in porsies gesny
300g knopiessampioene, in skywe gesny
2ml droe origanum
400g mossels in skulpe
30ml olyfolie
2 groot uie gekap
3 knoffelhuisies gekneus
5 ml sout
5ml paprika
250ml bier
2ml borrie
500g garnale, onthaar en afgedop
250g ertjies
2ml droe gemengde kruie
Metode:
Verhit die botter en olie in ‘n gietyster pot en soteer die calamari sowat 2min totdat dit ondeursigtig is. Haal uit die pot en hou eenkant. Plaas die uie, soetrissies en knofel in die pot en soteer tot die uie deurskynend is. Geur met sout, peper en paprika. Roer die rys by. Verhit die aftreksel, bier en borrie. Pak die visporsies, calamari, garnale en sampioene in lae op die bestandele in die pot en giet die verhitte vloeistof oor. Sit die deksel op en laat omtrent 30-45min of tot die rys gaar is stadig prut. Voeg ertjies, origanum en gemengde kruie by en sit weer die deksel op. Laat prut nog 5-10min.
*Pa se boek*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html

 KERRIE MOSSELSOP

30ml botter;

30ml olie;

1 groot ui gekap;

2 knoffelhuisies gekneus;

5ml kerriepoeier;

15ml koekmeel;

250ml droe wit wyn;

300ml groenteaftreksel;

700g mossels in halwe skulpe;

250ml dik room; of KLAPPERROOM

30ml koljanderblare gekap

vars gemaalde swart peper. 

 METODE:

Verhit botter & olie saam & soteer ui tot sag. Voeg knoffel by & roerbraai vir 1min. Voeg kerriepoeier & meel by & roer vir sowat 1 min. Roer wyn, aftreksel, mossels & room by ui mengsel & verhit tot kookpunt. Bedek & laat vir sowat 10min kook. Roer koljander by & geur met peper & sout na smaak. Dien warm op. (Onthou om 'n afsonderlike bordjie/bakkie op tafel te plaas vir skulpe!)

 Bron: Rooi Rose
Geplaas deur: Moira Botha Dyer http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/vis-chowder-sop-potjie.html