Redfish season is upon us and they make the greatest fish
chowder in the world. Start off by taking the carcass of a
red and make a courtboullion (stock). This is an easy
process. Just saute up a bunch of onions, carrots and
celery in a big pot. Throw in the red carcass, season with
salt, pepper, garlic and some cayenne and cook for a bit.
Add water almost to the top of the pot and simmer until
the liquid is reduced by about a third. Strain discard the
solids and retain the liquid. Prepare a bunch of fresh
veggies such as broccoli, tomatoes, green onions or
whatever is in season or you have around Drop them into
the stock and simmer.
Add additional seasonings (Garlic cayenne, salt, pepper,
white wine, etc.) to taste and cook until tender. About
fifteen minutes before serving add chunks of filleted
redfish. You may also add clams, shrimp, etc. at this
point.
Serve up as a soup or over spanish style rice along with
some killer crusty garlic bread.
Originally Submitted
2/12/2011
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