Cauliflower And Sea Bass Chowder

Recipe Ingredients

1/4 lb	113g / 4oz	Bacon - coarsely chopped
2 tablespoons	30ml	Butter
4		Shallots - thinly sliced
2		Onions - halved, and (large)
		Thinly sliced
2 teaspoons	10ml	Thyme
2		Potatoes - peeled, diced
2		Tomatoes - peeled, seeded,
		And diced
		Salt - to taste
		Freshly-ground black pepper - to taste
3 cups	711ml	Fish stock
3 cups	711ml	Milk
3 cups	438g / 15oz	Cauliflower florets
1 1/2 lbs	681g / 24oz	Sea bass fillet - cut into pieces
1/4 cup	15g / 0.5oz	Minced white part of green onions
		Garnish
		Chips of cold butter
		Minced green part of green onions

Recipe Instructions

Fry bacon in a large saucepan over medium-low heat until it's just beginning to brown. Remove and reserve -- and pour off all but 2 tablespoons of fat.

Add 2 tablespoons of butter, then gently saute shallots, onion, and thyme until the onion is tender. Add potato, tomato, salt, and pepper, and cook 5 minutes, stirring occasionally.

Add milk and cauliflower, bring to a boil, then reduce heat and simmer about 20 minutes. Season to taste.

When ready to serve, add bass and the reserved bacon and simmer for about 3 minutes, until the fish is cooked through. Stir in the white part of the green onion, then ladle into bowls. Top each with a chip of butter and a sprinkling of the green onion.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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