Blue Fish Chowder

[mrbrklyn]

I'm thinking I'd like to make soup with some of my fish and I'm looking for a decent recipe.  They all seem to involve Fish Stock made of fish heads and bone, which doesn't seem like such a great idea to my ignorant western senstibility.

I found these receipes.  None of them are turning me on.

http://www.cooks.com/recipe/tv9k314m/blue-fish-chowder.html
http://www.foodgeeks.com/recipes/boston-bluefish-with-spinach-and-soup-19401
http://www.epicurious.com/recipes/food/views/Traditional-Fish-Stock-105267
http://www.foodandwine.com/recipes/bluefish-chowder

and Oragne Blue Fish
http://www.epicurious.com/recipes/food/views/Orange-Scented-Bluefish-51170420?mbid=epi_widget


Any thoughts?

[bluefish69]

Grind the Blue Fish & use as Chum to catch more Blue Fish

[ChileRelleno]

They all seem to involve Fish Stock made of fish heads and bone, which doesn't seem like such a great idea to my ignorant western sensibility.

Any thoughts?

Whats wrong with that? 
Use the entire carcass to make stock, just like using a chicken.
You're going to eat the stock, not the bones.

[bluefish69]

Blue Fish are to strong to make stock. Sea Bass, Porgy, Cod, SB or even Sea Robin Carcus would make a better stock.

[saltydog]

One thing you can do if you don't feel comfortable about boiling the carcasses and heads. Put them in a cheesecloth bag and boil then when finished drain out leftover liquid and discard bag, this method helps especially with fish that have fine scales and tiny bones.

Good fish to make stock out of are grouper, amberjacks, seabass, snapper, porgies, ect. bluefish are ok to eat but best if all remnants of there bloodline is removed. The biggest thing on fish stock is you want a fish that isn't bloody because it will impart a serious fishy flavor
and be too strong for most.

[Alto Mare]

My sister-in-law always asks me for Bluefish, she makes Scapece with it and claims that it is the best fish to use.
For those who never heard of Scapece, here is the recipe, this one is from my region:
http://www.academiabarilla.com/italian-recipes/abruzzo/scapece-pickled-fish.aspx
My brother loves it, I'm not crazy about it

[ChileRelleno]

My sister-in-law always asks me for Bluefish, she makes Scapece with it and claims that it is the best fish to use.
For those who never heard of Scapece, here is the recipe, this one is from my region:
http://www.academiabarilla.com/italian-recipes/abruzzo/scapece-pickled-fish.aspx
My brother loves it, I'm not crazy about it

Sal, that sounds really good.
I love saffron, expensive as hell for the real spice, but the flavor!

[El Pescador]

My sister-in-law always asks me for Bluefish, she makes Scapece with it and claims that it is the best fish to use.
For those who never heard of Scapece, here is the recipe, this one is from my region:
http://www.academiabarilla.com/italian-recipes/abruzzo/scapece-pickled-fish.aspx
My brother loves it, I'm not crazy about it

Sal, I get that!  Some family loves a particular dish, others not so much!
I am of German-Russian background, all of my lifetime, my Dad ate Headcheese, and he really loved it.
I had one slice, one time, that was it for me!  My favorite dish is cabbage rolls, or as Grandma called them, "Holupkis!"  They are still the best.

Wayne