Red Fish Chowder

Ladies and Gentlemen, this will be one of the most difficult cooking posts I have ever done.  Why, you might ask.  Because there is a lot of guess work in this recipe, and it’s hard to be accurate and succinct for all you OCD types who visit here. The other thing, there was a technical difficulty with my camera that I did not realize until I uploaded the photos and viewed them.  By that time, it was too late to have a “do-over”.  These will have to suffice.

Just remember, though.  It’s almost impossible to mess up a chowder or soup, unless you burn the milk or add something like cinnamon by mistake.  So, let’s get started.

redfish.chowder.ingred

redfish-chowder-ingred
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Red Fish Chowder
Author: Bayou Woman
Ingredients
  • 1 lb . redfish fillets no bones at all
  • 3 T liquid crab boil
  • 2 tsp salt
  • 2 onions chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 1 stick butter
  • 3 Tbsp flour
  • 1 Cup water
  • 4 Cup milk
  • 1 Cup frozen corn
  • 1 Cup frozen chopped carrots
  • 2 potatoes diced
  • ½ tsp . curry
  • ¼ tsp . white pepper
  • 1 tsp . salt
  • ¼ Cup green onion tops chopped
  • 2 cups fish stock you will make
Instructions
  1. In saucepan, bring water, crab boil, and salt to a boil, keeping pot covered so you don’t choke on fumes!
  2. Gently place fish fillets in boiling water.
  3. Boil until flaky.
  4. Gently remove fish with slotted spoon and set aside, reserving all the fish stock.
  5. In heavy Dutch oven, melt butter and sauté onion, celery, and garlic until wilted.
  6. Blend in flour and cook on low being careful to keep sauce “white” and not “brown like a roux”.
  7. Add about 1 cup of reserved fish stock, 1 cup of water, and milk to veggies.
  8. Slowly bring to boil without scorching to thicken, stirring constantly.
  9. Lower heat, add potatoes and cook on low until soft, stirring often.
  10. Chowder will continue to thicken.
  11. Add carrots and corn and cook until heated through.
  12. Add, curry, white pepper, green onion tops, and 1 tsp. salt, blending well.
  13. Lastly, break fish into bite-sized pieces and fold gently into chowder.
  14. Heat on low for about five more minutes and serve. (If too thick, add more fish stock.)

 

For some of us, this long list of items seems rather daunting.  Never fear, it’s not that bad.  Just make sure you copy and paste this into a Word Document and print it out before going to the store.  Or I guess you could do it the old fashioned way:  Get a pen and paper and copy it.  And then again, you could just call up this post on your Smart Phone at the Super Market.

Ah, the joys of modern cooking.  I’m stalling, sorry.  Ok.  Here we go.

In saucepan, bring water, crab boil, and salt to boiling, covered so you don’t choke on fumes!  Gently place fish fillets in boiling water.  Boil until flaky.

Boiled RedfishGently remove fish with slotted spoon and set aside, reserving all the fish stock.

TrinityIn heavy Dutch oven, melt butter and sauté onion, celery, and garlic until wilted.

chowder.baseBlend in flour and cook on low being careful to keep sauce “white” and not “brown like a roux”.  And about 1 cup of reserved fish stock, 1 cup of water, and milk to veggies.  Slowly bring to boil without scorching to thicken, stirring constantly.  Lower heat, add potatoes and cook on low until soft, stirring often and chowder will continue to thicken.

carrots.cornAdd carrots and corn and cook until heated through.

Redfish ChowderAdd, curry, white pepper, green onion tops, and 1 tsp. salt, blending well.

Lastly, break fish into bite-sized pieces and add to mixture.  Fold in gently, and heat on low for about five more minutes and serve.  (If too thick, add more fish stock.)

redfish.chowder.servedServe with French bread or crackers.  And this is what you’ll see . . .

empty.bowlMmmm, finger-lickin’ good!  This recipe passed the 13-year-old-boy taste test with flying colors!

With the cool weather coming down, I thought you might enjoy something other than the usual chili or gumbo.  Chowder is quite different, but it’s a good thing to get those reds out of the freezer to make room for all the trout that are about to get caught.

Wetland Tour & Guide Service is running speckled trout fishing charters in Lake Decade.   Email me or call me to get your name on the books!  And ladies?  In case you think fishing is messy . . . I don’t use live bait.  I use plastic baits, I net the fish for you, take them off the hook, and you won’t even have to dirty your pretty little hands!  Just think how surprised your hubby will be when you bring home the trout!  Then open up Bayou Woman and show him how he can fry them for you!

Your fishing fool,

Captain Wendy aka Bayou Woman

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Comments

Red Fish Chowder — 29 Comments

  1. If I wasn’t heading for Santa Ana Pueblo early Sunday morning I would be on my way to go fishing! I can bait my own hook and take the fish off myself, no need to worry about my hands. I wont even bring GermX with me, I’d rather be dirty handed than smell like that.

    • Sounds good, Mrs. Coach, all except for the GermX. I keep it on board and use it because we have a flesh-eating bacteria here that likes to get into cuts and scratches inflicted by crab claws and fish fins. Some folks keep chlorine bleach on the boat for the same purpose . . . douse those cuts good to kill the bacteria! Now, do you still want to come fishing? LOL!

  2. Ok that does it popping open the corn relish. Used to make some mean clam chowder with a friend. Ye olde rutabaga was secret ingredient.

    You party boating the ‘tooner? Be neat and I love trash talking when not catching.

    Dang that looks really yummy too.

  3. Man! We want to be invited over for dinner when you cook things like this! I’d gladly drive down to have something hot and yummy! Maybe even bring dessert… Sure trumps my tuna pasta and peas from last night! 🙂

    • I just never know what nights you finish up your third and fourth jobs in order to be able to come down! I still have to do the “medallions”, but I’m think I’ll make them with redfish!!! How’s that for a twist? We have to boil some crabs and pick the meat first. I’m not paying $15 a pound for lump crab meat, honey.

  4. In Cleveland (Tennessee that is) and excited to be heading to Moe’s for dinner which will include a heavy duty dose of their most delicious fire hot sauce, but can’t wait to get home to try this!

  5. Sure looks good. I’ll give it a try IF I EVER GET TO GO FISHING AGIAN! There is a void in my freezer where Redfish need to be! Of course this recipe will have to be cooked up AFTER I have “Redfish On The Half Shell”.

      • I’m sure your ears were burning this afternoon. Hubby and I are going to look at the calendar, then check back with you to see if Camp DuLarge is available. It was a good thing he was the one behind the wheel when HE made the suggestion. I’m positive I would have driven off the road. Hoping it will be VERY soon. You’re welcome to hitch a ride in the Kenner, too!

    • I’m glad you made it and like it. Everyone? She hates carrots, so she left them out, and it was still good! I have a quick and dirty recipe for crawfish bisque I’ll be sharing after the first of the year some time.

      • Well, it’s not that I hate them, I’m just not particularly fond of them. And if I’m cooking for myself it’s just easier to leave them out than try to eat my way around them and leave them for the Blue dog who just happens to be rather fond of them. OK, so I know it’s not crawfish season, but it’s just cruel to make us wait until 2010 for that crawfish bisque recipe. But as much I’m not fond of waiting, I’m beginning to understand the seasonality of bayou life. I just hope it’s not the next recipe you share.

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