Trout Chowder

I just made this up today as part of an empty-the-freezer project. You could certainly use all fresh ingredients, but it's delicious made with freezer staples (except for the potatoes).

 

Four 6 oz. frozen rainbow trout fillets  

1 12 oz. package frozen chopped onions

2 12 oz. packages frozen super sweet corn    

1 12 oz. package frozen chopped spinach

1 bottle clam juice

2 Tbsp granulated garlic

5 medium gold potatoes, 1/4 inch dice

2 tsp. salt

1/4 cup heavy cream

Heat 1 Tbsp vegetable oil in a large pot over medium high heat. Add frozen trout fillets, skin side down. Cook until fillets are fully cooked, without turning or moving. The fillets will change color, becoming paler, as they cook. When they are fully cooked, remove from pot, being careful to get all the skin. Place on rack, skin side up. Let cool slightly, then peel off skin and reserve. Break up cooked fillets into bite sized pieces. Set aside.

In pot in which the trout was cooked, add package chopped onions. Cook until softened, 5-7 minutes. Add 2 packages super sweet corn. Add package chopped spinach. Stir all vegetables together and cook until softened, 5-6 minutes. Add granulated garlic. Add clam juice. Add approximately one cup water. Adjust the water based on how much water was released by the frozen vegetables. 

Bring to a boil. Add diced potatoes and salt. Lower heat to medium low. Cover and simmer until potatoes are cooked through, 15 minutes.

While vegetables and potatoes are simmering, cut reserved trout skin into thin strips, 1/8 inch wide. In small skillet, heat 2 tsp. vegetable oil over medium high heat. Fry skin strips in batches until very crispy, 1-2 minutes. Remove from skillet and pace on paper towel. Let cool 2-3 minutes. If necessary, separate skin strips. 

Once potatoes are fully cooked, add bite-sized trout pieces back into pot. Add heavy cream. Heat through, 2-3 minutes. Add salt to taste.

Ladle into soup bowls. Top with crispy fried trout skin. Enjoy.

Sun-dried Tomato Vinaigrette

I just made this up this afternoon to coat a salad of spinach and iceberg combined with some leftover red-skinned potatoes, garlic sauteed napa, and broiled coho salmon. It will be a constant in the fridge from now on.

Ingredients:

1/4 cup extra virgin olive oil 

1/4 cup white wine vinegar

3 Tbsp water

1 extra large garlic clove-peeld

8-10 sun-dried tomato halves

1/2 tsp salt

1 tsp sugar

Place all ingredients in blender or smoothie maker. Run at full speed for 30 seconds. Push mixture down sides, then run another 30 seconds.

If mixture is too thick, add additional water, 1 tablespoon at a time. May be used immediately. Refrigerate for up to 2 weeks. Note: As the processed dried tomatoes sit in the dressing, they may absorb more liquid. If this happens, add water 'til desired consistency is acheived.