Cozy Saturday at Home Menu

5 November 2007

Minimum Guilt Seafood Chowder
msc-certified pacific cod & wild alaskan salmon, shrimp, onion broth

Vietnamesque Cabbage Salad
savoy cabbage, carrots, creamy spicy dressing

Minimum Guilt Seafood Chowder
Saturday was busy, chilly and began with a big dim sum brunch at our favorite dim sum place. Therefore, a warm, quick, light-ish meal was in order in the form of this simple fish chowder. We’ve been trying to eat fish more responsibly, which is why we bought msc-certified fish –hopefully doing our part to combat overfishing and fish farm pollution. Unfortunately, can’t do much to excuse the farmed shrimp.

Anyway, whatever fish you use, I think the stock makes a big difference, simply because that’s the flavor that comes the most to the fore. I made mine in the slow cooker with lots of left-over celery and onions, so ended up with a slightly more sweetly flavored stock than usual. Taste the stock before you use it, just to make sure it has a nice flavor.

For 4 generous servings:

  • 2 leeks, lower halves only, coarsely chopped, washed well
  • 150g (5.5oz) potatoes, cut into small cubes
  • 1 bay leaf
  • 1/2 t paprika
  • 1L (4C) stock
  • 450ml (2C) milk
  • 200g salmon, cut into chunks
  • 500g cod, cut into chunks
  • 200g shrimp
  • 1 can (~300g) corn
  • 1 handful chives

Spray a heavy saucepan with cooking spray and saute the leeks and potato with the bay leaf about 5 minutes, until the leeks are a little softened. Don’t let them brown. Add the paprika and toss it with the vegetables. Add the stock and bring to a boil. Cover and simmer 10 minutes, until the vegetables are softened. Remove the lid and add the milk. Heat through and add the fish. After 2 minutes, add the corn and half of the chives. Continute to let the soup heat only until the fish is just cooked, 2-3 minutes more. Season well with salt, pepper and a few drops of hot sauce, if you like that kind of thing.


Vietnamesque Cabbage Salad
This is a little like a bahn mi sandwich without the whole bread and meat part. So, not really much like it at all. I really like the flavors here, but TB wasn’t so sure. It’s true that the fish sauce might be too much for some (including vegetarians), so feel free to leave it out or substitute soy sauce.

  • 1/2 head savoy cabbage, shredded
  • 2 carrots, peeled and cut into matchsticks
  • 1 jalapeno pepper, cut into very thin slices (optional)
  • 2 scallions, minced
  • 1/4 mayonnaise (I used 3 T extra-lite and 1 T lite)
  • 2 t fish sauce or soy sauce (optional)
  • juice and pulp of 1 lime

Whip the lime juice and mayo together until emulsified. Add in the soy/fish sauce, if using. Toss with the vegetables.



  1. Thanks for mentioning MSC (Marine Stewardship Council) certified seafood. In addition you can find stores selling MSC-certified seafood at http://eng.msc.org/html/content_531.htm. Seafood carrying the blue MSC ecolabel hass been independently certified as coming from a sustainable wild fishery that isn’t contributing to overfishing.

  2. […] taken almost verbatim from this month’s Olive magazine. I make asian slaw all the time (eg), but in our quest to eat less processed food (brought about by this book), we’re trying to […]

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