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Blackfish chowder

This is a discussion on Blackfish chowder within the The Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; ...

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  1. #1
    Jmoney's Avatar
    Jmoney is offline Senior Member
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    Default Blackfish chowder

    I got this recipe off a seafood website and it is awesome. Works best with blackfish (tautog), which is a member of the wrasse family that frequents rock piles and wrecks in the oceans off Virginia to Massachusetts. Also by far the most challenging fish to catch in the local waters here, and therefore my favorite to fish for. You can substitute any white fish (and maybe others too), but blackfish is especially suited as it holds its shape well during cooking, even while chopped into chunks. I also like to add corn and sometimes cut-up shrimp or small scallops to the chowder.

    BLACKFISH CHOWDER

    1lb blackfish fillet
    4 slices bacon
    1/2 cup onions, chopped
    1 cup red potatoes, raw, diced
    2 cups water
    1/4 cup flour
    1/2 cup clam juice or fish stock
    1 can evaporated milk (13 ounces)
    3 tablespoons butter
    1 teaspoon salt
    1/4 teaspoon white pepper

    *Rinse fish and pat dry.
    *Cut into bite sized (1/2 to 1 inch pieces) and set aside.
    *In a small skillet sauté bacon until crisp.
    *Remove bacon, blot excess fat with paper towels, crumble and set aside.
    *Discard bacon dripping except for approximately 2 tablespoons.
    *Add onions and sauté in bacon fat until tender but not brown.
    *Transfer onions to a deep saucepan and add potatoes and water.
    *Cover and bring to a gentle boil.
    *Reduce heat and simmer for 10 minutes.
    *Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
    *In a small bowl combine flour and clam juice and stir with a fork until smooth.
    *Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
    *Stir in evaporated milk, butter and salt and pepper to taste.
    *Continue heating over medium heat until chowder thickens.

    *Garnish with crumbled bacon before serving.


    Sometimes I cheat and don't saute fresh bacon, instead using bacon fat that I saved from previous bacon binges (which is a secret ingredient in making steamed fish) and real bacon bits in a jar.



  2. #2
    Tmai's Avatar
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    Default

    Whoa, nice fish and dish. We love seafood chowders. We used flounder in the last one, but a firmer fish would be better. Thanks for the recipe!
    Tami

  3. #3
    Mehera's Avatar
    Mehera is offline Just Another Senior Moment
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    Sounds delicious Jason; thanks for the recipe! That is one serious fish you're holding there! You actually go out on the ocean and fish? Wow!

  4. #4
    smartie2000's Avatar
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    nice catch there! I love fish

  5. #5
    Diane's Avatar
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    Nice fish! Great recipe!

  6. #6
    Brutal_Dreamer's Avatar
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    That fish is huge, Jason! Wow. I have never actually had seafood chowder. - Can you believe it?! I will have to print this one out.

    Cheers,
    BD

  7. #7
    Jmoney's Avatar
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    just a 7 pounder, my personal best is 11. I love fishing in the winter! it's cold and raw but you don't get the huge crowds anymore, and winter is blackfish season! There's a huge live fish market for the smaller fish, but the bigger ones I find are especially suited for chowder, since they hold their shape so well. (Also wrapped in bacon).

  8. #8
    Piper's Avatar
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    Default

    Wait, Jason...you mean...you're really not a black pimp?

    McJulie

  9. #9
    Molly Taco's Avatar
    Molly Taco is offline Re-member WHAT ??
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    Quote Originally Posted by Piper View Post
    Wait, Jason...you mean...you're really not a black pimp?

    McJulie
    Yeah What's up with that, LOL.
    Your recipe sounds great, thanks.
    Cin

  10. #10
    Jmoney's Avatar
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    Quote Originally Posted by Piper View Post
    Wait, Jason...you mean...you're really not a black pimp?

    McJulie
    not during the day, no.

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