Bable are the cleaners of the enviourment - keeping our dams and the sea from all dead animals and plants.
But now a days we have fish farms that breed them in clean water and keeping them healthy and very tasty.
This fish can be used in most seafood dishes as a meal-starter, a main course or as a snack baked into fish-cakes.
Another nice way to preserve this fish is to cook it into a curry-like dish and lay it into vinegar and salt with some unions and green pepper.
Today however, we are going to make a chowder from this fish and starting with the base which will be cream.
1 clove garlic, crushed
1 onion, finely chopped
2 cups of light thickened cream
2 stalks celery, finely chopped
2 tablespoons chopped fresh chives,
3 large potatoes, peeled and cut into small cubes
4 cups vegetable stock
500 gm. or 1 lb. fresh white barble fillets, chopped
canola or olive oil
Add the garlic and cook for a further 1 minute or so.
Add the potato and the stock to the pan. Bring to the boil, then reduce the heat and simmer, partially covered, for 20 minutes or until the potato is just tender.
Add the fish and simmer for just 3 to 4 minutes. The fish should be just cooked.
Stir to heat through and season with pepper to taste. Serve sprinkled with chives.
You could also put the whole dish through a food processer and make it into a puree - creating a thick soup-like dish.
But which ever way you like your Bable Chowder, is al that is important.
Again we have a creamy-type dish here that does not go too well with any wine.
Although you can have a fruity liqure after the meal hase settled in and being sosial around a nice warm fire...
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