Paladin's fish chowder recipe

[Dale R. Hamilton]

From last weeks post.... Lunch or maybe.... I couldn't duplicate it exactly because down here in Murfreesboro Tennessee its a little hard to get littleneck clams and mussels. I did use canned clams, and threw in some oysters, and also a big chunk of codfish. It was really superb! the best fish chowder I've had since Legal Seafood. Any other fish chowder recipes out there guys? I'd love to try them

[paladin]

Hey...that wuz a secret ressypee.......

[km gresham]

Not anymore! ;) :D

[paladin]

can ya get good crabs there or izz they all dead and inna can or done froze to death (either way ruins the flavor)?

[Dale R. Hamilton]

No, crabs are all dead by the time they reach Murfreesboro. Usually get them frozen. Really great Paladin!! What do you thing of a little rice thrown in too?

[paladin]

I make soup....or crabcakes with them.....check my email and send a snail mail address.......

[cs]

Not a fish eater, but the wife is. I'm sure she would like a good chowder recipe. Someone send me one and I will surprise here with a meal.

Chad

[cs]

Still waiting on someone to send me a recipe.

Chad

[paladin]

cs...up to my rear in alligators.....will send recipe a little later

[cs]

Looking forward to it.

BTW a good recipe for gators is a dash of Gerald Riggs with a sprinkling of Cedric Houston servred on a orange and white checker board. :D

Chad

[Meerkat]

I think a good recipe for gaters is a an appatizer of Geo Bush with a Dick Cheney chaser! :D

[mmd]

DAD'S FISH CHOWDER

1/4 lb fat salt pork, sliced (fat bacon will do)
2 cups diced firm white fish (haddock, cod, halibut)
2 cups whole milk
6 small potatoes
2 onions, finely chopped
1 cup carrots, diced
1 bay leaf
1/4 tsp cayenne pepper
salt & pepper to taste
3 cups boiling water

Fry salt pork in a deep pot until crisp. Remove & discard pork. Put bay leaf, fish, potatoes, carrots, and onions in pot and cover with boiling water. Simmer over med-low heat for 30 minutes or until potatoes are tender. Remove bay leaf. Add milk, cayenne pepper, and seasoning. Heat, but do not boil. Taste for seasoning and adjust as desired.
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MUSSEL and SCALLOP STEW

2-1/2 lb scallops
2-1/2 lb mussels
1/4 cup butter
2 small onions, finely chopped
2 large cloves garlic
1 tsp ground black pepper
1-1/2 cups dry white wine
1-1/2 cups whipping cream
1 tbsp chopped parsley

Steam mussels to open (3-4 minutes). Remove meats and discard shells.

Melt butter in a heavy saucepan and saute onions and garlic until onion is translucent. Sprinkle in pepper, add wine, and bring to boil. Add scallops. Cook until scallops are opaque (do not overcook!).

While scallops are cooking, bring cream to just under boil in a small saucepan.

Add mussels to scallop mixture, then stir in cream. Heat, but do not boil. Taste for seasoning.

Serve in shallow bowls and garnish with parsley. A side green salad and crusty bread completes a fine meal.
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...and for those of you who want to get the last bit of goodness from your celebratory lobster:
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LOBSTER SOUP

Shells of 2 lobsters
2 cups chicken stock or 2 chicken bouillion cubes dissolved in 2 cups water
1 cup dry white wine
1 cup tomato juice
1 bay leaf
pinch of thyme
pinch of basil
salt & pepper to taste

Crush the leftover shells slightly (you don't have to pond them into pieces). Place in a soup pot and add all other ingredients. Simmer, uncovered, for 1 hour. Strain and serve. Garnish with a pat of butter and a sprinkle of parsley. This soup refigerates well and can be served hot or cold.

[mmd]

Whazzamadda? Don' you lika my zoup?

[cs]

I have forwarded them on to my wife.

Chad

[paladin]

Pretty tired tonight...but did the bread thing this morning...so ..half a loaf of leftover bread...didn't wanna spend a lot of time fer dinner.....so...
opened a can , family size, of campbells vegetarian vegetable (chunky) soup..in pot with a small can of V8, small can diced tomatoes....can of chicken broth, half can of water, half teaspoon black pepper, same of old bay....cooked it up nice and hot...threw in a pound of backfin crabmeat..another 5 minutes...and I got some fer lunch tomorrow......
darn...made some coffee...and have a piece of the bread left over fer butter and cherry presarves... tongue.gif