Conference turris::cooks

    I make my fish chowder the same way that I make clam chowder, and
    it comes out great.  Just cook the fish in water til flakey, remove
    fish and let cool. (so you can take it off the bones if necessary)
    Reduce the fish stock with bones and other parts (skin or pieces
    of meat) to a few cups. Strain and add to your chowder with the
    chunked up fish.
    
    I know there are some clam chowder recipes in here, because one
    of them is mine.  Let me know if you need more info.
    
    Nils

I've seen this word used in many recipes. What does it actually mean? Boil the
liquid, causing it to evaporate down and thicken?

Art

    I probably should have mentioned this before.  Fish Chowder is a
    great way to use fish that tend to give some people problems in
    cooking. A good one that comes to mind is Pickerel. Because of the
    bones, this fish is not one of your bake and eat type of fish, unless
    you know how to do it. It's a lot easier to put it in a Chowder.
    Just be sure to pick it over real careful, or only use the tenderloin
    portion along the backbone, or the tail. No bones in either.
    
    Nils

I have an easy, light version of fish chowder.  I usually use a cheaper fish
like cod that's often on sale for 3.99/lb or so.

Ingredients:

1-1/2# fish
2 yellow onions
3-4 red potatoes
1/2 stick margarine 
1 bottle clam juice
1 cup water
2 cups Half'n Half 
white pepper

Saute onions in stockpot in margarine until translucent.  Cut fish into chunks 
and add to onions; saute for 3-4 minutes.  Add 1 bottle clam juice and water
(I usually just fill the empty clam juice bottle with warm water and add to
the pot.)  Cut potatoes into bite size chunks and add to pot; simmer until
potatoes are done (20-30 minutes).  Shut off heat and add half 'n half and
season to taste with white pepper.

ann

    I make my chowder almost the same as note .5 - and use any fish
    that floats your boat - except try to get one that is already boneless
    
    
    2 Bottles Clam Juice
    2 Potatoes (Cleaned, unpeeled, and diced)
    1 Med Onion (Diced)
    3 Stalks Celery (Diced)
    1 Lb. Haddock (Boneless/Skinned)
    2 Tbs. Butter/Margerine
    1 Tbs. Crushed Black Pepper
    1 Tsp. Salt (Or To Taste)
    1 Tsp. Oregano
    1 Tsp. Basil
    1/2 Tsp. Tarragon (Careful, as this is a strong spice)
    1/2 Tsp. Thyme
    1/2 Tsp. Garlic Powder or 1 Clove Fresh Crushed Garlic
    1/8 Tsp. Cayenne Pepper
    1/2 Cup White Wine
    1 Cup Water
    Cut haddock into 1-1 1/2 inch chunck size pieces - place in a bag
    and lightly dust with flour. Saute the vegetables in butter with
    salt & pepper until onions are translucent and celery is slightly
    soft. Add the rest of the spices and all liquids - simmer for 1/2
    hour. When potatoes are almost cooked, add the fish - simmer for
    20-30 minutes. By this time, the fish and vegetables should be cooked
    to satisfaction.
    
    

    Here's an easy one to try.
    
    I use roughly equal parts cubed (1/2 to 3/4") potatoes and chopped
    onions. I usually make about 8-10 potatoes worth, (3-4 quarts of
    chowder). Boil together with enough water to cover plus an inch until
    the potatoes are just firm. I add 1/4 cup of "Italian" seasoning
    but the components, Oregeno etc are fine too. Salt and pepper to taste.
   (I hate that one but..) I use approximately 3TBS salt and 1TBS pepper.
   (It's easier to add more when servered than dilute the Chowder!) 
    I also add 2 TBS of sugar to enhanse the fish flavors.
    
    Once the potatoes and onions are "done" I add 2-3 lbs of fish (or
    clams, shrimp, squid, or all), which I have cut "bite" sized removing
    the bones. (I use Purity Supreme "chowder fish" at $1.39. The chowder's
    not fussy). Bring back to a boil for five minutes. Add two cans
    of evaporated milk and bring back to a boil (evaporated milk won't
    curdle on you) Taste and serve.  
    
    This makes a medium thick chowder in about an hour. Very minimal
    preparation (10 miniutes Max.) and its low risk, won't curdle, and
    always good.
                            
    I make corn chowder from the same onion/potatoe start just add 1
    can whole corn, 1 can creamed, and only one milk.
                               
    Good eating!

Not much activity in this note, but I just learned something that I
wanted to share. My wife makes a seafood chowder that's a combination of
recipes from here. She uses leftover shrimp, scallops, clams, lobster,
and fish. She was looking for some fish at a super market in Manchester
NH (Alexander's) last week, and wasn't happy with the prices. The counter
guy asked her what she was going to do with the fish, and when she told
him chowder, he said, "Oh, we keep the chowder fish out back." As it
turns out, their chowder fish is all the chunks and bits that don't look
nice in the counter. She bought three pounds, and it had haddock, cod,
hake, catfish, halibut, and one or two chunks of swordfish. It made super
chowder, and he charged her $1.99/lb, which is a long way from what
they're asking for "showy" fish.

Point is, you have to ask for the chowder fish if they don't show it out
front.

Art

    See 540.5 for a delicious Mediteranean fish stew