If you live in Mendocino County, and you like to ocean fish, you will eventually catch lingcod, even off of the piers. The following recipe is from a little book called The Mendocino Peasant Cookbook, and can be used for any mild white-fleshed fish. Especially good are lingcod, rockfish, croakers and bass.
3 Tbs. oil or butter
2 cloves garlic, minced
1 large onion, chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped and seeded
3 cups cubed, cooked potatoes
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon crushed red pepper
A few drops of Tobasco
1 quart of milk
4 ounces cream cheese, whipped
3-4 medium lingcod fillets, cut in chunks
1-12 ounce can corn, with liquid
1 teaspoon salt
1/4 teaspoon pepper
Sauté the onion, green peppers, and garlic in butter or oil until tender. Add tomatoes, and spices. Blend cream cheese with one cup of the milk; add to chowder with the rest of the milk. Add potatoes. Simmer 10 minutes. Add cod and corn. Simmer 8-30 minutes more (do not boil) or until flavors are blended and the fish begins to flake. Adjust seasonings and serve immediately with crispy French bread and green salad.
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