I recently decided to use the tilapia in the freezer to make
a creamy fish chowder. We’d had some in Jamaica sand I wanted to see if I
could recreate such a wonderful dish by myself at home.
What I came up with was fabulous!
Leaning over the bowl, the steam rose up in circles from
the thick, white soup. It was aromatic and mouth-watering. The sage lent a
woddy flavor, while the parsley was bright. Hints of garlic and onion came
through the peppery zestiness zipping around my mouth as I took a bite.
A gentle hint of smokiness came from the paprika. The chunks
of fish were so tender, all I did was gently tap them with my spoon and they
flaked apart. There was no oiliness at all.
The carrots were bursts of sweetness in my mouth and the
tarragon brought out the bright, nutty flavor of the mushrooms.
It was soothing and satisfying and Brian said it was the
best thing I’d ever made for him.
Score!
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