astray recipes: Asian chowder

Categories: emeril
Yield: 6 servings

Measure	Ingredient
1.00 tablespoon	olive oil
1.00 cup	julienned bok choy
1.00 cup	julienned carrots
½ cup	water chestnuts; thinly sliced
6.00 ounce	straw mushrooms
1.00 ounce	cloud mushrooms; hydrated
1.00 pounds	red snapper; cut into 1” cubes
1½ quart	fish stock
3.00 cup	milk
1.00 cup	coconut milk
1.00 pinch	black sesame seeds
1.00 pinch	ground chili pepper
¼ cup	chiffonade of cilantro
1.00	sheet nori; (seaweed cut into thin sh
1.00 ounce	salmon roe
4.00	fried wonton wrappers
2.00 tablespoon	chopped green onions

In a large sauce pan, heat the olive oil. When the oil is hot, saute the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Saute for 3 to 4 minutes or until the vegetables wilt.

Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 to 20 minutes. Season the chowder with the black sesame seeds and chili pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a boil. Ladle the soup into a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers. This recipe yields 6 to 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2435 broadcast 01-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-17-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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asian chowder