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>> Fish Chowder [topic: previous/next]
PostPosted: Mon Nov 16, 2009 8:27 pm
swrockguy


Posts: 218
Location: San Mateo, CA

This is a recipe for my version of a fish chowder. Please note, that this chowder should be quite liquid and not very thick. The flour and potatoes should just lightly thicken the chowder. For this chowder I used the left over fish broth from my two rockfish bouillabaisse from a couple of weeks ago (also posted on the same board). You may substitute your own fish broth or some bottled clam juice and water. Hope you like it.


1 small onion chopped into 1/4" dice
1 large carrot chopped into 1/4" dice
1 stalk celery chopped into 1/4" dice
2 potatoes (yukon gold potatoes or new potatoes preferred) chopped into 1/2" cubes
2 or 3 pieces of bacon chopped
4 sprigs of fresh thyme or 1/2 tsp of dried thyme
2 Tablespoons finely chopped parsley
1 Tablespoon flour
4 cups fish broth
salt and pepper to taste
1/2 cup cream
1 lb of fish fillets cut into 2" pieces

In a large pot, saute the bacon over medium heat until crispy and
most of the fat has been rendered. Add the onion, carrot and
celery to the pot and saute until the vegetables are softened.
Add the thyme and potatoes to the pot and lightly season with
salt and pepper. Saute for about 5 minutes over medium heat.
Sprinkle with flour. Continue to saute for another 5 minutes.
Add the fish broth and bring to a boil over high heat. Reduce
the heat to medium low and simmer for 15 minutes or until the
potatoes are softened. Add the cream and bring it to a boil
over high heat. Reduce the heat to low and adjust the seasonings.
Add the fish fillets and simmer until the fish is barely cooked
through. Serve in bowls sprinkled with a bit of the chopped parsley.

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PostPosted: Mon Nov 16, 2009 9:42 pm
iamfisherman


Posts: 2203
Location: NorCal...

yummy. i love fish chowder, I like mine with clam juice.
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PostPosted: Mon Nov 16, 2009 10:58 pm
CRASS


Posts: 2221
Location: Pacifica, CA

Chowder.
Shaw-dier....

ITS CHOW-DAH, sayit!!




love me some chowder, fsho

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PostPosted: Tue Nov 17, 2009 10:53 am
Salty_Dog


Posts: 568

Nice recipe.

You might want to try adding shallots instead of the usual onions. They are sweeter. Carmelize them first in butter, but don't overcook them. Alternatively, use vidalia onions if you can find them.

Also, you can try a few chunks of Virginia Smithfield Ham instead of bacon. It's more savory and smoky.

Mmmmmm...good.
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PostPosted: Tue Nov 17, 2009 11:14 am
iamfisherman


Posts: 2203
Location: NorCal...

I personally like the bacon better. When I did my ling chowder i used bacon and it turned out spectacular. I used more bacon then what was on the recipe because i know it would only make it taste better then worst...
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PostPosted: Tue Nov 17, 2009 7:36 pm
JellyFish


Posts: 874
Location: Southern California

never heard of fish chowder hahah. got to try it one day cause i like clam chowder.
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PostPosted: Wed Nov 18, 2009 12:11 am
iamfisherman


Posts: 2203
Location: NorCal...

I would otherwise substitue using floor by just adding more chopped patatoes. The floor in chowder is used as a filler, heard that from the iron cheif bobby flay.
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PostPosted: Wed Nov 18, 2009 12:25 am
spline9


Posts: 670
Location: Simi Valley

iamfisherman wrote:
I would otherwise substitue using floor by just adding more chopped patatoes. The floor in chowder is used as a filler, heard that from the iron cheif bobby flay.

I don't want the floor or anything that's touched it in my chowder. lol.
Seriously, though... I thought flour was used as a thickener. I can see potatoes adding to its thickness as it breaks down but I would think it would be more grainy as the flour would provide a more smooth texture. Especially if you made a roux with it first.

BTW: who can go wrong with more bacon? Very Happy
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PostPosted: Wed Nov 18, 2009 7:48 am
swrockguy


Posts: 218
Location: San Mateo, CA

I add the flour mostly because I am too lazy to get out another cooking implement that I have to clean in order to grate the potatoes to provide the extra thickening. If I cube extra potatoes to add to the soup and cook them until the soup thickens appropriately, I find that the potatoes too mushy for my taste.
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PostPosted: Wed Nov 18, 2009 8:32 am
illcatchanything2


Posts: 4519

iamfisherman wrote:
I personally like the bacon better. When I did my ling chowder i used bacon and it turned out spectacular. I used more bacon then what was on the recipe because i know it would only make it taste better then worst...


You can never have too much bacon Smile

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PostPosted: Sat Nov 21, 2009 8:23 am
muttfishr


Posts: 2095
Location: Tulare

Mmmmmm, Bacon chowder, just add fish for filler, the more fish the better, throw in some shrimp and clams too! oooh!!!...mutt.
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