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Chaudrée de saumon brumeuse et anisée ? Misty anise flavor salmon chowder


By Gourmande in Osaka (Visit website)





The mist is steam… as it’s really cold and that soup is optimistically hot…

Did you know chowder is a “mispronunciation” of chaudrée ? And the latter comes from chaudron (hot pot, melting pot). On the Atlantic coast areas of France, they had the habit of cooking that veggie and seafood soup. Fishers exported it…



Salmon, kabocha pumpkin, red onion in water. That’s all. Or nearly, I added a few seeds of anise and a little pastis (anise liquor). Slow cook… not too long.



I had fat cuts of salmon as you see, it’s full of great omegas. So I skipped the cream or bacon. I added a little sakekasu instead. And sea salt.


sake kasu




Let’s peep here to discover the side dish…

A bifun (rice noodle) soy sauce stir-fry with cabbage, hot chili and yuzu citrus.


Cal : 564 F13.3g C78.4g P31.6g




Filed under: (quick) 5 minutes active cooking, Avec la recette, Chilly weather food, French / Cuisine francaise, Home-made Fait-Maison, Japan/ cuisine japonaise, slow food, With recipe Tagged: anis, anise, bifun, brunch, chaudree, chowder, crockpot, fish, French cuisine, hot pot, kabocha, pastis, rice noodles, salmon, saumon, seafood, side dishes, soup, sti-fry, yuzu



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