Fish Chowder Recipes

[tubeN2]

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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[tubeN2]

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[Hutch00]

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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[Hutch00]

[font "univers,arial,helvetica,times-roman,courier"]Long Island Fisherman Stew[/font]
[font "univers,arial,helvetica,times-roman,courier"]Serves 4-6[/font]

[font "univers,arial,helvetica,times-roman,courier"]Ingredients[/font]
[font "univers,arial,helvetica,times-roman,courier"]Method[/font] [right][font "univers,arial,helvetica,times-roman,courier"]2 lbs.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Blackfish fillets( Monkfish, Sea Bass, Cod, or Porgy can be substituted)[/font]
[font "univers,arial,helvetica,times-roman,courier"]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.[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 tbsp.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Margarine or butter[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Onion, Chopped[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 clove[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Garlic, crushed[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 2 cans[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Tomatoes, undrained, cut up (each can should be 1 pound or 16 ozs.)[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 3 cups[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Water[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 tsp.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Basil[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 tsp.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Thyme[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/4 tsp.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Red pepper, crushed[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 tsp.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Salt[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 4 cups[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Pumpkin or winter squash, cut into 1-inch cubes[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 2 ears[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Corn, cut crosswise into 1-inch pieces[/font]
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[Hutch00]

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.