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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

  • In saucepan, bring water, crab boil, and salt to a boil, keeping pot covered so you don’t choke on fumes!
  • Gently place fish fillets in boiling water.
  • Boil until flaky.
  • Gently remove fish with slotted spoon and set aside, reserving all the fish stock.
  • In heavy Dutch oven, melt butter and sauté onion, celery, and garlic until wilted.
  • Blend in flour and cook on low being careful to keep sauce “white” and not “brown like a roux”.
  • Add 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.
  • Chowder will continue to thicken.
  • Add carrots and corn and cook until heated through.
  • Add, curry, white pepper, green onion tops, and 1 tsp. salt, blending well.
  • Lastly, break fish into bite-sized pieces and fold gently into chowder.
  • Heat on low for about five more minutes and serve. (If too thick, add more fish stock.)