Leif
11-23-2010, 01:49 PM
Striped bass chowder
My Grandfather taught my dad this one and in turn my dad taught me. Now Leif is helping carry on the tradition and one day he will get it perfect!
This can be done with Cod or Blackfish as well but my favorite is Striper because of the unique flavor the Bass has.
For the stock
Cover ingredients below with salted water (1-2 tablespoons of sea salt) IN 6-8 qt stock pot
Should make about 3-4qts of stock.
1 8-12lb Striper rack, head and any orther parts like pectoral section with the scales and fins removed.(no guts) You don't have to use the head if you don't like the idea but you will have less stock
1 bag of soup greens (food town veg section)parsnips,celery carrot,dill parsely ect
1 Medium Yellow Onion
Cover with salted water boil(simmer) for 2 1/2 hours
when done strain off over cheese cloth in another pot.
Discard remains.
MAKE THE CHOWDER
6 strips of bacon (cut in 1/2 in peices)
3 lbs Striper filets cut in 1 in chunks
1 cup of white wine (any)
1 cup of heavy cream (MIX THE SOUR CREAM WITH THE CREAM)
1 pint of sour cream (this is the trick)
6 youkon gold potatoes 1/2 in chunks)
1 lg yellow onion (Diced not too small)
6 stalks of celery (1/2in peices)
In a large sauce pan or 8qt stock pot cook the bacon when crispy remove from pan put on paper towels. set aside.
Leave 2-3 tablespoons of bacon fat in the pan or pot.
Cook the onions till translucent don't brown too much. (5minutes)
When onions are done add the cream wine sour cream potatoes and celery and fish stock.
Bring to a boil and simmer (15-20 minutes)
Add Striper chunks..Bring to a boil and shut off. You are done.
Serve with Bacon on top and chopped parsely. Salt Pepper. ENJOY!!
You can sub low fat sour cream and Milk, turkey bacon ect if you can't eat the fatty ingredients. I only have it once or twice a year so here's how I like it.
You can also use clam broth or chicken broth if you don't want to bother with the stock.
Also you can throw in a small bag of frozen corn if you like and sometimes I use carrots
Leif
My Grandfather taught my dad this one and in turn my dad taught me. Now Leif is helping carry on the tradition and one day he will get it perfect!
This can be done with Cod or Blackfish as well but my favorite is Striper because of the unique flavor the Bass has.
For the stock
Cover ingredients below with salted water (1-2 tablespoons of sea salt) IN 6-8 qt stock pot
Should make about 3-4qts of stock.
1 8-12lb Striper rack, head and any orther parts like pectoral section with the scales and fins removed.(no guts) You don't have to use the head if you don't like the idea but you will have less stock
1 bag of soup greens (food town veg section)parsnips,celery carrot,dill parsely ect
1 Medium Yellow Onion
Cover with salted water boil(simmer) for 2 1/2 hours
when done strain off over cheese cloth in another pot.
Discard remains.
MAKE THE CHOWDER
6 strips of bacon (cut in 1/2 in peices)
3 lbs Striper filets cut in 1 in chunks
1 cup of white wine (any)
1 cup of heavy cream (MIX THE SOUR CREAM WITH THE CREAM)
1 pint of sour cream (this is the trick)
6 youkon gold potatoes 1/2 in chunks)
1 lg yellow onion (Diced not too small)
6 stalks of celery (1/2in peices)
In a large sauce pan or 8qt stock pot cook the bacon when crispy remove from pan put on paper towels. set aside.
Leave 2-3 tablespoons of bacon fat in the pan or pot.
Cook the onions till translucent don't brown too much. (5minutes)
When onions are done add the cream wine sour cream potatoes and celery and fish stock.
Bring to a boil and simmer (15-20 minutes)
Add Striper chunks..Bring to a boil and shut off. You are done.
Serve with Bacon on top and chopped parsely. Salt Pepper. ENJOY!!
You can sub low fat sour cream and Milk, turkey bacon ect if you can't eat the fatty ingredients. I only have it once or twice a year so here's how I like it.
You can also use clam broth or chicken broth if you don't want to bother with the stock.
Also you can throw in a small bag of frozen corn if you like and sometimes I use carrots
Leif