IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: aacosta on Dec 09, 2011, 02:36 PM
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anyone have a good recipe? i know some are online but wanted to see if anyone had something special
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There was a good one on here last year called "Knutson's Fish Chowder". I have it printed and making some tonight for dinner.
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Bet there are a few in here...or do a search.
http://www.iceshanty.com/ice_fishing/index.php?board=58.0 (http://www.iceshanty.com/ice_fishing/index.php?board=58.0)
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I can't find the recipe I posted a few years ago. My best tip is to use good solid fish and cut into chunks - pike and ling are my favourite.
Do some searching and find any basic chowder recipe. The best one I ever made we labelled "Thing O'Ling Soup". I used a basic recipe and messed around with the ingredients a bit. Chowder is a simple thing. The more you complicate it the more chances of screwing it up!
Sorry I can't be of more help. If I find my recipe I will post it later.
Glen
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Start with a good stock. I only started making it 2 years ago, so I don't have it perfected yet, but it's good. Keep in mind, I cook a lot, don't eat processed foods, and enjoy doing it. Sorry, I don't have exact amounts. I can repost this with some measurements if you're interested after I catch some fish. I cook by sight and taste.
For the stock, when I clean all my fish, I fillet them out and save everything but the guts and gills. I take all the normal "waste" and throw it in a big pot. I add some thyme, a bayleaf or 2, and peppercorns. I also add in some celery, parsley, a carrot and an onion. Some fresh lovage would be great as well, but that's pretty obscure...but delicious. Cover all that with water and boil. Yeah, it's going to smell like a lake in your house. That smell will go away after a while and it will smell great. After an hour or two, I strain it though a fine strainer. Throw out everything else. Yes, even the veggies. If you try and eat them, they don't taste like anything after making a stock.
Now comes the goodness. I'll take a little pork fat...bacon, salt pork (my favorite), panchetta, it doesn't matter. I'll render a little of that down and add in some onion and celery. I'll sweat those down. Then I add in a bunch of potatoes diced finely...like 1/2 inch, and the broth. Cook that down until the potatoes are done. Stir in some fish fillets and let it steep for a bit. If you're using bluegill, they're pretty much done after a minute, but if you have huge chunks I'll wait. I usually turn it off when I add the fish. Sometimes I'll also add in a little chopped or dried tarragon. Not much, you can overdo it easily. I always salt things when I eat them. The broth won't taste like anything until you add salt to it. Just add it a little bit by a little bit until it's magical.
I made this when I was visiting my parents last winter. I went out to my dad's pond and caught a bunch of gills. My dad came home as I was boiling it and was completely grossed out by it. I mean grossed out by it! After I finished it, I wanted him to try a bite. He has a very meat and potatoes diet, but knows that if I make something and claim it's good it's probably good. I ended up betting him something and he tried it. He ended up eating the whole batch. I was not happy about it. It's worth the effort. I also like how I don't waste any of the fish outside of a few edible organs.
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That sounds pretty good ajb05854. Last year I made alot of fishcakes (crabcakes) that came out great. This year I'll give the chowder a try.
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I cheat a bit. Start with a package of Knorr cream of potato soup. increase water by 50%. chop up a carrot and add a cup of frozen corn kernels and 2 potatoes diced to 1/2 inch bits. Simmer that until the potato and carrot are done. Add the fish and return to boil. 2 minutes it's done. ;D
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I first put this recipe up in '03. Lot's of members have enjoyed it. Simple and delish!
Perch Chowder (or Chowdah)
1 cup each diced (about 1/4" cube)
*potato
*carrot
*celery
*onion
1 can whole kernal corn (drained)
1 can chopped tomatoes
3 cups cubed perch fillets (or more)
3 whole bay leaves
2 Knorr vegetable boullion cubes (extra large cubes)
4-6 cups hot water or fish stock
Put vegetables in pot with bay leaves and boullion cubes, cover with water and bring to a boil...reduce heat and simmer 1 hour (minimum)
Season to taste with: Sea or Kosher salt, black pepper, pinch of Rosemary, dash of Old Bay ( We like lots of pepper...BAM!)
When vegetables are tender add perch and simmer 1/2 hour more
Serve with a topping of grated Romano cheese and a side of Garlic Toast
Substitutes;
*replace perch with any white flesh fish
*replace part of water with canned clam juice, fish or vegetable stock...chicken stock will work as well
*chopped scallions or leeks for onions
DELISH!
RGFIXIT