Thread: Redfish chowder

With all the bull reds being caught recently, I thought I'd post my favorite recipe for them. Actually, it works with most fish, including king. YOU MUST CUT OUT ALL THE RED FLESH FIRST!

1 Tbs. vegetable oil
1 Tbs. butter
2 med. yellow onions, diced (2 to 2.5 cups)
2 bottles clam juice
4 med. Yukon gold potatoes cut in bite size pieces
1.5 to 2 lb. redfish or other fish in bite size pieces
1 tsp. dried thyme
1 bay leaf
pinch cayenne--a little goes a long way with fish, so watch it
pinch paprika
1/2 tsp Old Bay seasoning (optional)
1/2 tsp freshly ground black pepper
2 tsp salt
2 cups heavy cream, half and half or milk---I like heavy cream.
2 Tbs chopped fresh parsley

In a two gallon pot, cook onions in veg. oil and butter until limp. Add clam juice, potatoes and other seasoning except parsley, and cook over medium heat until potatoes are almost done. Add water if necessary to cover potatoes.

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

Add fish, cream and parsley and cook on low heat until fish is done, about 10 minutes. DO NOT BOIL. Let is sit for about 30 minutes for flavors to meld. Serve with crusty bread.

You can add a little dry white wine, shredded carrots, and/or corn to this recipe, but I like to keep it simple.

Practice being modest about your cooking skills, because you will be well praised for this one, especially if you serve it in cold weather.

:eat: Sounds good, will try in the future, thanks for posting.

This is going to be dinner tonight, stock pot on the stove, spices layed out, onions/potatoes already chopped... Oh yeah, its on!




ETA: The finished product

I made a few changes to the recipe to suit my family's tastes and allergies.

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, cream and parsley 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.
Can be left at a low simmer without burning or curdling.

hungry again

We thawed a big bull red fillet yesterday and tweaked the recipe even more to fit our taste preferences. We went with an Indian twist.

2 tbs. butter
2 tbs olive oil
2 med. yellow onions, diced (3 cups)
6 red potatoes, diced ~1/2" (4-5 cups)
1 can of yellow sweet corn
3 large cloves minced garlic
1 tsp ginger paste
1 bull redfish fillet cut into large bite size pieces-trim off ALL red meat/bloodline
1 tsp. dried thyme
2 bay leaves
1 tsp blackened redfish magic
1 tsp freshly ground black pepper
3 tbs garam masala
3/4 tsp ground coriander seed
2 tbs kosher salt
1 pinch cayenne
2 cups heavy cream
1 cup half and half
handful of chopped fresh parsley

In a large stock pot, cook onions/garlic/ginger paste in butter and EVOO until they turn limp.
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, cream and parsley 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. Remove bay leaves before eating.
Can be left at a low simmer without burning or curdling. Like chile, it seemed to be better on day 2.

Tried your chowder recipe Haywire, unfortunately I had to use previously frozen grouper, but it was still very good. I'll be trying it again in the coming months when I can get some fresh fish from the pier. Ever tried it with any Mackerel meat?

Barnburner---I've tried it was all kinds of fish---bluefish, mackerel, amberjack---and everybody goes back for seconds, and thirds. I made some last week with half sheepshead and half Spanish mackerel, both frozen, and it was delicious.

I'm in!!!!