Tips on Stocks, Bisques, Chowders & Stews
Soups aren’t unique to the Caribbean, but we all get confused. So as far as they go, what is the difference between a stock, a bisque, a chowder and a stew?
1. STOCK – A stock, or more hearty broth, is a liquid in which meat, fish, grains or vegetables have been simmered.
2. BISQUE – A bisque is a thick, creamy soup, traditionally made from pureed shellfish.
3. CHOWDER – Chowders use flour as a thickening agent with a variety of main ingredient options from corn to clams
4. STEW – And stews are made from solid ingredients, slow cooked in liquid, then served in the resulting gravy.
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Love, love your show on createtv.thank you for me finally getting it right
I love your recipes and TV show, but I have to eat food that is dairy-free and low in fat, sodium and hot spices. Do you have any suggestions for substitute ingredients to use in your recipes? For example can I sautee in water instead of oil ? Any suggestions are greatly appreciated. I hope you will write a cookbook. 🙂
Thank you,
Erika
Seattle, WA
Hi Erika, Chef Irie is working on a cookbook, and we’ll hope to have a cookbook related to the TV series some time in 2017. To your question, you can be creative by using coconut milk instead of dairy milk. You can absolutely use water if you’ve got non-stick cookware (the food just won’t have as much flavor). Caribbean cooking is very instinctive so if it feels right, go ahead and add it in. These recipes are pretty fresh to begin with so you shouldn’t have too much adjusting to do!