Crazy Joe
04-12-2008, 08:02 AM
I make this yesterday,It's a recipe I had from when I was in Culinary school.I found a whole bunch of receipes I had stashed away for 30 something years.I won first prize in a chowder cook-off with it. Enjoy! Thumbsup
4 oz. baby shrimps
4 oz. bay scallops
1 lb. assorted fish cut into cubes (catfish, tuna, swordfish, sea bass, mahi-mahi)
1 onion, finely chopped
1 carrot, diced
1 stalk celery, diced
5 bacon strips, sliced
1/2 c. diced green bell peppers
1/2 c. diced red bell peppers
2 green onions, diced
6 c. fish stock
1 c. white wine
2 c. cream
2 potatoes, diced
3/4 stick butter
1/2 c. flour
Juice of 1 lemon
Salt and pepper to taste
Fresh Celantro (opoinal)
In a stock pot, saute the bacon until crisp and add the onions, celery, carrots, and bell peppers. Cook until soft. Add the butter and let cook for a few seconds. Add the flour and cook 2 minutes, stirring until all are well mixed. Add the fish stock and white wine. Bring to boil and let simmer for 15 minutes.Then add the potatoes, cream, green onions, assorted fish, shell fish, lemon juice and salt and pepper to taste. Add more stock or cream if necessary to bring to desired consistency. (Top with alittle fresh chopped Celantro) Adjust seasoning and serve.
Note :If you pre boil your fish,save the both as fish stock,than add cooked fish at the end ,becuase it will be already cooked.You dont want to re-cook it .
<a href="http://s44.photobucket.com/albums/f30/44444414/?action=view¤t=IE0301_Seafood_Chowder_e.jpg" target="_blank"><img src="http://i44.photobucket.com/albums/f30/44444414/IE0301_Seafood_Chowder_e.jpg" border="0" alt="Photobucket"></a>
4 oz. baby shrimps
4 oz. bay scallops
1 lb. assorted fish cut into cubes (catfish, tuna, swordfish, sea bass, mahi-mahi)
1 onion, finely chopped
1 carrot, diced
1 stalk celery, diced
5 bacon strips, sliced
1/2 c. diced green bell peppers
1/2 c. diced red bell peppers
2 green onions, diced
6 c. fish stock
1 c. white wine
2 c. cream
2 potatoes, diced
3/4 stick butter
1/2 c. flour
Juice of 1 lemon
Salt and pepper to taste
Fresh Celantro (opoinal)
In a stock pot, saute the bacon until crisp and add the onions, celery, carrots, and bell peppers. Cook until soft. Add the butter and let cook for a few seconds. Add the flour and cook 2 minutes, stirring until all are well mixed. Add the fish stock and white wine. Bring to boil and let simmer for 15 minutes.Then add the potatoes, cream, green onions, assorted fish, shell fish, lemon juice and salt and pepper to taste. Add more stock or cream if necessary to bring to desired consistency. (Top with alittle fresh chopped Celantro) Adjust seasoning and serve.
Note :If you pre boil your fish,save the both as fish stock,than add cooked fish at the end ,becuase it will be already cooked.You dont want to re-cook it .
<a href="http://s44.photobucket.com/albums/f30/44444414/?action=view¤t=IE0301_Seafood_Chowder_e.jpg" target="_blank"><img src="http://i44.photobucket.com/albums/f30/44444414/IE0301_Seafood_Chowder_e.jpg" border="0" alt="Photobucket"></a>