mvjta@mvgpn.att.com (Jerome T Abar, Jr) (11/10/90)
Somebody asked me about a recipe for fish chowder. I figured as long
as I was writing it down I would share it with my fellow netters. It's
a good recipe to have if you want to whip up something good in a
hurry.
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TOM'S EASY FISH CHOWDER
FISH CHOWDER -A simple, quick and delicious fish chowder.
INGREDIENTS (Serves 4)
1 stick butter
2 T flour
1 lb boneless fish fillets
8 oz bottled clam juice
2 cans chopped clams, 6.5 oz
1 lemon
1 can white potatoes, whole or sliced, 16 oz
1 pint half and half
1/2 lb shrimp, uncooked
12 mussels
PROCEDURE
(1) Chop the fish into chunks. Slice the lemon.
Open the can of potatoes, drain the liquid and
cut the potatoes up into coarse chunks. Peel
and clean the shrimp.
(2) In a good-sized pot over medium-high heat, melt
the stick of butter. When the butter is melted
add the 2 tablespoons of flour. Mix until the
butter and flour are blended together and the
mixture starts to bubble.
(3) Add the fish. Mix until the fish chunks are coated
with the butter/flour mixture. Cook until the fish
turns from translucent to a milky color, about 3
minutes.
(4) Add the 8 oz bottle of clam juice plus the juice from
the 2 cans of clams (but not the clams themselves).
Add the lemon slices. Cook until the mixture is
starting to boil, stirring occasionally.
(5) Add the potatoes. This should cool down the soup
slightly so it stops boiling. If it doesn't, your
heat is too high. Stir and cook until the mixture
starts to boil again.
(6) Add the half and half. Again, the mixture will stop
boiling. Stir and cook until the soup begins to
boil again.
(7) Add the shrimp. Cook until the shrimp begin to turn
a pinkish color and the soup starts to boil again.
(8) Add the chopped clams and the mussels. Simmer for
five minutes. The shrimp will be all pink and the
mussel shells will have opened up. Serve with
crackers.
NOTES
This soup is very rich. It is not overly thick.
If you like your chowder thicker you may cut back
on the liquid and add more flour.
I use cod, haddock or salmon in my chowder.
In New England they sell shellfish by the pound.
12 mussels would equal approximately 1/2 lb.
This can be refrigerated and reheated.
RATING
Difficulty: easy. Time: 10 minutes preparation (faster if
you're good at cleaning shrimp), 15 minutes cooking.
Precision: approximate measurement OK.
CONTRIBUTOR
Tom Abar
AT&T Network Systems North Andover, MA
mvjta@mvgpn.att.com
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Happy eating!