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Fish Chowder Recipes

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Fish Chowder Recipes
This thread is for Fish Chowder Recipes. They may come from diffent kind of fish so choose the one you want for your recipe. Feel free to add some of your own.


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BERMUDA FISH CHOWDER In reply to
 
In Bermuda, fish chowder is spiked with local rum—usually Gosling’s Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment.

Active time: 40 min Start to finish: 2 1/2 hr

1 medium onion, chopped
1 green bell pepper, chopped
1 leek (white and pale green parts only), chopped
2 carrots, chopped
1 celery rib, chopped
1 medium tomato, peeled, seeded, and chopped
2 large garlic cloves, minced
3 tablespoons unsalted butter
3 cups fish stock or bottled clam juice
5 cups water
2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed
1/4 cup tomato paste
1 bay leaf
1 teaspoon whole allspice, tied in a cheesecloth bag
1/2 teaspoon dried thyme, crumbled
1 teaspoon hot pepper sauce, or to taste
3 tablespoons cornstarch stirred together with 3 tablespoons water
12 small hard-shell clams such as littlenecks, scrubbed
1 lb medium shrimp, shelled and deveined
2 to 3 tablespoons Worcestershire sauce
1/4 cup dark rum, or to taste
2 tablespoons Sherry pepper sauce

Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.

Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.

Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.


Makes 6 to 8 servings (about 12 cups).


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NEW ENGLAND FISH CHOWDER In reply to
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, Traditional Fish Stock, Chicken Stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.

3. Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.

6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

Cook’s Notes
Cod and haddock are very similar, but large haddock is just a little firmer and doesn’t break up quite as much as cod, making it easier to produce a chowder with large chunks of fish. But even more important than the type of fish is the way you prepare it. Both cod and haddock, and their cousins pollack and hake, all flake apart naturally. Therefore, it isn’t necessary to cut them into pieces. Simply add the whole fillets to the chowder, cook it a few minutes longer, and remove it from the heat, without stirring it again. When you reheat the chowder, the fillets will break into lovely big chunks of tender white fish. Most fish can be used for New England Fish Chowder, but if the fish you choose is not native to New England, then your chowder should be called "New England style." Depending on their tendency to break up naturally, some fish need to be cut into pieces.

Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can’t there are alternatives listed in the recipe.

For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.


Makes about 14 cups; serves 8 as a main course.


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FISH CHOWDER WITH HERBED OYSTER CRACKERS In reply to

4 slices bacon, chopped
1 small onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1/2 teaspoon paprika
8 ounces bottled clam juice
1 cup water
1/2 cup heavy cream
1 russet (baking) potato (about 1/2 pound)
3/4 pound firm white fish fillet such as halibut or cod, skin discarded
and flesh cut into 1-inch pieces
2 tablespoons minced fresh parsley leaves


Accompaniment: herbed oyster crackers:
1 1/2 tablespoons unsalted butter
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried rosemary, chopped fine
1 1/2 cups packaged oyster crackers

To make the fish chowder:
In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.

While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.

Serve chowder with herbed oyster crackers.

To make the crackers:
Preheat oven to 350°F.

In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden.
Makes 1 1/2 cups.


Serves 2 as a main course.



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SMOKED TROUT CHOWDER In reply to


Offer crackers and some coleslaw along with the chowder. Lemon meringue pie is a perfect way to end the meal.

1 tablespoon butter
2 cups chopped onions
1 8-ounce bottle clam juice
8 ounces red-skinned potatoes, sliced into 1/4-inch-thick rounds
1 tablespoon chopped fresh thyme
2 cups half and half
1lb smoked trout, torn into small pieces

Melt butter in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 5 minutes. Add clam juice, potatoes, and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add half and half and trout. Simmer 10 minutes. Season with salt and pepper and serve.


Makes 2 servings; can be doubled.


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SMOKED HALIBUT CHOWDER In reply to
   


3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
a 10-ounce package frozen baby lima beans
a 10-ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound smoked Halibut skinned, boned,flaked into 1-inch pieces
3 tablespoons minced fresh parsley leaves or fresh dill

In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.

In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.


Makes about 12 cups


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Clam and Corn Chowder with Dill In reply to
Ingredients • 1 medium onion, chopped (1/2 cup) • 1/4 cup chopped green pepper • 2 tablespoons butter or margarine • 1/4 cup all-purpose flour • 1 teaspoon dried dillweed • 1/2 teaspoon paprika • 1/2 teaspoon Worcestershire sauce • 1/4 teaspoon salt • 3-1/2 cups milk • 1 17-ounce can whole kernel corn • 1 6-1/2-ounce can minced clams • 1/4 cup shredded cheddar cheese (1 ounce) • Oyster crackers (optional)

Directions 1. In a 3-quart saucepan cook onion and green pepper in hot butter or margarine over medium-high heat for 4 to 5 minutes or until onion and green pepper are tender but not brown, stirring often. 2. Stir in flour, dillweed, paprika, Worcestershire, and salt. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. 3. Stir in undrained corn and undrained clams. Heat through, stirring occasionally. To serve, ladle chowder into soup bowls, then sprinkle with cheese; top with a few oyster crackers, if desired. Makes 4 servings.


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Clam and corn Chowder with Dill In reply to
Ingredients • 1 medium onion, chopped (1/2 cup) • 1/4 cup chopped green pepper • 2 tablespoons butter or margarine • 1/4 cup all-purpose flour • 1 teaspoon dried dillweed • 1/2 teaspoon paprika • 1/2 teaspoon Worcestershire sauce • 1/4 teaspoon salt • 3-1/2 cups milk • 1 17-ounce can whole kernel corn • 1 6-1/2-ounce can minced clams • 1/4 cup shredded cheddar cheese (1 ounce) • Oyster crackers (optional)
Directions 1. In a 3-quart saucepan cook onion and green pepper in hot butter or margarine over medium-high heat for 4 to 5 minutes or until onion and green pepper are tender but not brown, stirring often. 2. Stir in flour, dillweed, paprika, Worcestershire, and salt. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. 3. Stir in undrained corn and undrained clams. Heat through, stirring occasionally. To serve, ladle chowder into soup bowls, then sprinkle with cheese; top with a few oyster crackers, if desired. Makes 4 servings.


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Dilled Crab and Mushroom Chowder In reply to
Ingredients • 1 cup sliced fresh mushrooms • 1/4 cup chopped celery • 1/4 cup sliced green onion • 2 tablespoons margarine or butter • 1/4 cup all-purpose flour • 1/2 teaspoon salt • 3 cups milk • 1 cup half-and-half or light cream • 2 medium potatoes, cooked, peeled, and cubed • 1 6-ounce can crabmeat, drained, flaked, and cartilage removed • 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed • Fresh dill (optional) Directions 1. In a 3-quart saucepan cook mushrooms, celery, and green onion in hot margarine or butter until vegetables are tender, stirring often. 2. Stir in flour and salt. Add milk and half-and-half or light cream all at once. Cook and stir over medium heat until mixture is thick and bubbly. Stir in potatoes, crabmeat, and dill or dillweed. Heat through, stirring occasionally. 3. Ladle into soup bowls. Garnish each serving with fresh dill, if desired. Makes 6 side-dish servings.


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Spicy Manhattan Clam Chowder In reply to
Ingredients • 1 pint shucked clams or two 6-1/2-ounce cans minced clams • 4 slices bacon • 1 cup chopped onion • 1 cup chopped celery • 1/2 cup chopped green sweet pepper • 1/2 cup chopped red sweet pepper • 1/4 cup chopped carrots • 2 tablespoons chopped shallots • 1 14-1/2-ounce can tomatoes, cut up • 2 cups finely chopped peeled potatoes • 1 cup chicken broth • 1/2 teaspoon dried basil, crushed • 1/8 to 1/4 teaspoon ground red pepper • 1/8 teaspoon ground black pepper • 2 tablespoons snipped parsley Directions 1. Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1-1/2 cups. Set aside. 2. In a large saucepan cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside. 3. Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender. 4. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley. Makes 4 main-dish or 6 to 8 side-dish servings.


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Rock Shrimp Chowder In reply to
Ingredients
  • 2 lb Rock shrimp
  • 1 c Celery
  • diced
  • 1 c Chopped onion
  • 1 c Chopped carrots
  • 1/4 lb Butter or margarine
  • 1/4 ts Black pepper (optional)
  • 1 ts Curry powder
  • 1 1/2 ts Chili powder
  • 1/2 ts Thyme
  • 1 ts Chopped garlic
  • 1/2 c Flour
  • 1 Tomato
  • diced medium
  • 1 Green pepper
  • diced medium
  • 2 Tomatos
  • diced medium
  • Chopped parsley for garnish
Directions Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to 1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock. Do not overcook. Strain and reserve shrimp and stock for soup. Saute the celery, carrots and onion. Add black pepper, curry powder, chili powder, thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender. Add salt to taste and rock shrimp just before serving. Other Notes Serve topped with oyster crackers and fresh chopped parsley.


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Sweet and Sour Shrimp Chowder In reply to
Ingredients
  • 2 Tbl. Olive oil
  • 1-1/2 Lb. Fresh small shrimp
  • head on if possible (26 - 30 count head off)
  • 1 each Yellow onion
  • peeled and diced medium
  • 1 each Leek
  • washed and diced medium
  • 1 stalk Celery
  • washed and diced medium
  • 6 cloves Fresh garlic
  • peeled and chopped coarsely
  • 1 each Jalapeno
  • small
  • coarsely chopped with the seed in
  • 2 cups Tomato concassee
  • 1 Stalk Lemongrass
  • washed and cut into 2
  • 8 cups Chicken stock or broth
  • 1 each Russet potato
  • peeled and diced medium
  • 2 Tbls. Tamarind paste
  • 1/2 each Juice of lemon
  • 1 Tbl. Basil
  • mint and cilantro (each
  • save more for garnish)
  • to taste Salt and black pepper
Directions Preparation
Select 30 of the nicest shrimp to be used for garnish in the finished soup. Peel and devein them (keep the shells) and keep them in the refrigerator until the soup is ready. Heat a medium pot over high and add the olive oil, the remaining shrimp and the shells (and heads if you have them). Saute until they turn bright red and develop a pronounced shrimp aroma.

Add the onion, leek, celery , garlic and jalapeno and saute for another five minutes. Reduce the heat and add the chopped tomatoes, lemongrass, chicken broth, potato, and tamarind and bring to a boil. Immediately reduce to a simmer and cook for 25 to 30 minutes or until all of the vegetable have become soft.

Strain the solids from the liquid and mill the solids through the largest die of a food mill. Combine the two and bring back to a simmer. Add the peeled shrimp and simmer for five minutes or until the shrimp are fully cooked. Add the lemon juice and chopped herbs and season to taste with salt and pepper.

Ladle 8 ounces of soup into each bowl making sure to get five shrimp into each. Other Notes Garnish with various herb sprigs.


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Bluegill Chowder In reply to
Ingredients
  • 8-9 Bluegill Fillets
  • 4-5 Turkey Bacon Slices
  • 1 large onion
  • 4- Potatoes
  • 6-8 Cups Fish Stock
  • 1/4 Tbsp Parsley
  • 1/2 Cup Heavy Cream
  • Chives
  • Salt and Pepper
Directions Start by filleting the fish and cutting it into 1 inch cubes. Next cook the bacon in a frying pan and allow to cool. Once cooled chop finely and set aside. Peel and chop the potatoes into cubes along with the onions and chives. In a large soup pot and add the potatoes, salt, pepper, parsley, bacon, onions and chives. Cook for about 10 minutes on medium and then add the fish stock and cover. Bring to a boil and then tun the heat back to medium low and let sit for about 10 minutes or till the potatoes become soft. Add the fish cubes and allow to simmer for another 5 minutes. Test the fish it should become flaky and white when done. Add the heavy cream and stir slowly keeping the heat on low for another 3-5 minutes. Allow to cool and serve with garlic french bread.


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Tasty Permit Chowdercipes In reply to
Ingredients
  • 5 large Potatoes
  • 1 large Onion
  • 3 stalks Celery
  • 1 Green Pepper
Directions Dice veggies and add to 2 cups Water, 2 Beef Bouillon Cubes, 2 Tablespoons Butter, and Salt and Pepper. Bring to a boil then simmer at least 2 hours. About 30 minutes before serving add paste:

1/2 cup Water (about)
3 Tablespoons Flour
2 pounds diced Permit
2 Tablespoons Butter

Simmer 30 minutes. Remove from heat and stir in: 1/2 cup Whipping Cream (optional, but gives rich flavor)


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Albacore Chowder In reply to
Ingredients
  • 1 cup diced potatoes
  • 1-1/2 slices bacon
  • cut into bits
  • 1/4 teaspoon thyme
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • Dash of pepper
  • 1 can (No. 1) tomatoes
  • 4 cups milk
  • 2 teaspoons butter
  • 1 teaspoon minced parsley
  • 1lb fresh albacore tuna
Directions In a deep skillet, sauté bacon until crisp. Add oil drained from albacore. Stir in thyme and onion and cook until tender. Add potatoes, salt, pepper, and tomatoes, Cover and cook for 15 minutes until potatoes are tender. Add milk, then albacore broken into pieces. Bring to a boil and serve immediately with dabs of butter on top and minced parsley. (Serves 3-4)


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Sunfish Chowder In reply to
Ingredients
  • 2 1/4 lb. (I kg) of pan fish fillets
  • 3 slices fat bacon
  • 6 potatoes (chopped)
  • 2 onions
  • 1 sweet pepper
  • salt and pepper
Directions Chop and fry the bacon until nearly cooked; chop the onion and pepper and add to bacon. Put fried mix into a soup pot and add the chopped potatoes and the fish. Cover with water, bring to slow boil, and simmer until done. Salt and pepper to taste.


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New England Fish Chowder #2 In reply to
Ingredients
  • 2 tablespoons butter
  • 3 tablespoons shredded carrot
  • 2 tablespoons diced celery
  • 2 tablespoons minced fresh onion
  • 2 tablespoons plus 1 teaspoon all-purpose flour
  • 3-1/2 cups skim milk - divided
  • 2 cups diced peeled baking potato
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound cod or other lean white fish fillets - cut into 1-inch pieces
  • Unsalted oyster crackers (optional)
Directions Melt margarine in a saucepan over medium heat. Add carrot, celery, and onion; saute 2 minutes. Stir in flour; gradually add 2-1/2 cups milk, stirring constantly with a whisk. Add potato, salt, and pepper; bring to a boil. Reduce heat. Simmer, uncovered, 30 minutes; stir occasionally. Add fish and 1 cup milk; cook an additional 10 minutes or until fish is done. Serve with oyster crackers, if desired.


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Re: [tubeN2] New England Fish Chowder #2 In reply to
Cool


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Re: [tubeN2] Fish Chowder Recipes In reply to
BLACKFISH CHOWDER2 pounds blackfish fillets
2 pounds potatoes, peeled
2 quarts milk
1/2 pound lean salt pork, diced
2 pounds onions, sliced in rings
Salt
Freshly ground white pepper to taste
1 bay leaf
1 teaspoon dried thyme
6 small squares of butter

Boil potatoes, drain and set aside to cool. Pour milk into kettle and place over low heat. Saute pork until crisp and brown in frying pan. Remove with a slotted spoon and add to milk but leave rendered fat in the pan. Saute onion rings in pan until translucent but not brown. Add to contents of kettle. Put fish fillets in frying pan with fat, cover and simmer until the fish is done or flakes easily when tested with a fork. Add fish to the kettle. Dice the potatoes and add to the mixture. Season with salt and pepper. Add bay leaf and thyme and simmer for 15 minutes. Serve with chunk of butter in each bowl. Serves six.



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Re: [tubeN2] Fish Chowder Recipes In reply to
Long Island Fisherman Stew
Serves 4-6

Ingredients
Method

2 lbs.


Blackfish fillets( Monkfish, Sea Bass, Cod, or Porgy can be substituted)
Cut fish fillets into 1 to 2 inch pieces. In a arge saucepan melt margarine. Add onion and garlic and cook until tender. Add tomatoes, water, basil, thyme, red pepper, salt, pumpkin and corn. Cover and bring to a boil. Simmer for 10-15 minutes or until pumpkin and corn are done. Add fish and continue to cook for 5-10 minutes or until fish turns opaque and begins to flake when tested with a fork.

1 tbsp.


Margarine or butter

1 cup


Onion, Chopped

1 clove


Garlic, crushed

2 cans


Tomatoes, undrained, cut up (each can should be 1 pound or 16 ozs.)

3 cups


Water

1 tsp.


Basil

1 tsp.


Thyme

1/4 tsp.


Red pepper, crushed

1 tsp.


Salt

4 cups


Pumpkin or winter squash, cut into 1-inch cubes

2 ears


Corn, cut crosswise into 1-inch pieces



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Re: [tubeN2] Fish Chowder Recipes In reply to
Lobster Bisque Ingredients:

2 live Maine lobsters, 1¼ pounds each
3 tbsp. olive oil
1 tbsp. fresh chopped garlic
1 tbsp. fresh chopped shallots
5 large celery stalks, rough chopped
4 carrots, peeled and rough chopped
1 large onion, rough chopped
2 bay leaves
1 tbsp. black peppercorns, whole
1 tbsp. fresh thyme leaves, stem removed
8 ounces tomato puree
1/2 cup all-purpose flour
1/2 cup butter, salted
1 quart heavy whipping cream
1 quart water
1/4 cup chopped fresh chives
1/8 tsp. cayenne pepper
1/2 cup cream sherry
1/2 cup fresh chopped parsley
Salt and fresh ground black pepper
Preparation:

1. Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into two-inch pieces. 2. Heat oil on medium high heat in a four-quart stock pot and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium-high heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red. 3. Remove just the lobster pieces that contain meat and let cool for ten minutes. Deglaze the pan with the sherry. 4. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook, stirring for another 5 minutes. 5. Place the water and heavy cream into the pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation. Add the remaining shells to the creamy stock. Let simmer and reduce by 25 percent. 6. In a separate three-to-four-quart pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about five minutes. The roux should be blond in color and have a buttery aroma. 7. When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire wisk. Discard the shell and vegetable mixture. 8. Chop the lobster meat into half-inch pieces and stir into bisque. Salt and pepper to taste. 9. Portion bisque into your favorite cup or bowl, and garnish with chopped chives. Chef's Tip:

Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.