Author Topic: fish chowder  (Read 1166 times)

Offline aacosta

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fish chowder
« on: Dec 09, 2011, 02:36 PM »
anyone have a good recipe? i know some are online but wanted to see if anyone had something special

Offline appleye

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Re: fish chowder
« Reply #1 on: Dec 09, 2011, 02:39 PM »
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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Offline Iceassin

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Re: fish chowder
« Reply #2 on: Dec 09, 2011, 03:22 PM »
Bet there are a few in here...or do a search.
"Si quaeris peninsulam amoenam circumspice."

Offline Snakehunter

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Re: fish chowder
« Reply #3 on: Dec 09, 2011, 07:48 PM »
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.

Offline ajb05854

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Re: fish chowder
« Reply #4 on: Dec 10, 2011, 12:57 AM »
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 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.

Offline rudder

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Re: fish chowder
« Reply #5 on: Dec 10, 2011, 01:53 PM »
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.

Offline gearheart

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Re: fish chowder
« Reply #6 on: Dec 10, 2011, 03:03 PM »
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

Offline rgfixit

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Re: fish chowder
« Reply #7 on: Dec 10, 2011, 04:24 PM »
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)
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

*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

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