Ice Fishing Tips -Check your local regulations! > Hardwater Cuisine

PERCH CHOWDER

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Joe in T.C.:
Simple and flavorful!
What you will need:
(4) TBS butter (1/2 a stick)
(2) TBS fresh diced parsley
(1) TBS fresh diced thyme
(2) cups white onion finely diced
(1) cup celery heats finely diced
(1) TBS minced garlic
(1) tsp Old Bay seasoning
(1) tsp salt
½ tsp black pepper
½ tsp rubbed sage
(2) cups of clam juice or fish stock
(1) cup of water
(2) TBS flour
(2) 14.5oz. cans DelMonte diced new potatoes, drain liquid and discard.
1½ pounds boneless, skinless perch, or similar fish cubed into bite-size pieces.
(2) cups half & half





In a large stockpot on medium-high heat, add butter, onions, celery, garlic, thyme, parsley, Old Bay seasoning, salt, pepper, and sage. Sweat until onions and celery are tender and translucent.



Sprinkle flour over onion mixture, continue to cook until the flour smell is gone and moisture is absorbed.



Stir in clam juice and water, bring to a simmer.



Stir in potatoes and bring back to a simmer.



Fold in perch fillets, cook until hot, and fish is just done.



Stir in half & half, cook until hot, cover, and remove from heat. let stand 5 minutes



Serve with oyster crackers, salt and pepper to taste.

enjoy  :tipup:

Rebelss:
That looks great!!!  :P Great pics, too! Proper presentation is a needed bonus!  :thumbsup:

river_scum:
indeed, it looks very tasty!  thanks for sharing it with us.

 love making fish soup when i only get a few.  ill have to try that clam juice trick.  i boil the heads and carcasses to get my fish stock for the base.

walikilr:
Great easy dinner. Wife and I enjoyed it. Thank you

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