Redfish Chowder

[ChileRelleno]

5 tbs. butter
2 med. yellow onions, diced (3 cups)
5 med. potatoes cut in bite size pieces (4-5 cups)
1 cup of yellow sweet corn
1 heaping tbs minced garlic
approx 3 lb. Redfish cut into large bite size pieces
1 tsp. dried thyme
1 bay leaf
1/4 tsp paprika
3/4 tsp Old Bay seasoning
1/2 tsp freshly ground black pepper
2 tbs salt
4 cups heavy cream
1/2 cup of chopped fresh parsley

In a large stock pot, cook onions/garlic in butter until opaque.
Add potatoes, corn and other seasonings, except parsley.
Add water to cover potatoes and cook over medium heat until potatoes are almost done.

In a separate pan, heat heavy cream until steaming. DO NOT BOIL or it will curdle.

Add fish, steaming heavy cream and parsley to stock pot and cook on low heat until fish is done, about 15 minutes.
Let it simmer very slowly for about 30 minutes for flavors to meld. DO NOT BOIL or it will curdle.
Can be left at a low simmer without burning or curdling.

This is even better after sitting in the fridge overnight and reheated, the flavors freaking explode!









Money Shot

[Dominick]

Drool...

[saltydog]

Now i'm with you on that one got some redfish in the freezer and it looks like chowder time.

[bluefish69]

I'm not getting in any Pot. I don't care who you are.

Mike

[ChileRelleno]

I wonder if this will work with Blue Fish

Yes, standard chowder recipe, add any seafood.
Spices may be changed to compliment certain fish/shellfish or personal palates.

[bluefish69]

Only 1 today. I can't drink & work at the same time. The guys on the boat know me better.