pout chowder
 

I figured with all the pout I caught I'd keep one and make some chowder.

7 pieces bacon - cooked and crumbled (reserve fat)
2 celery stalks
1 carrot
1/2 red onion
3 red potatoes skin on
fillets of one large ocean pout
salt and pepper
dried thyme
dried parsley
2-32 oz box fish stock
1 pint heavy cream
3 tbs flour

Dice all vegetables to you're desired taste. I prefer the small side. To a large pot add 3 1/2 tbs of the reserved bacon fat and 3 tbs of flour. When mixed add the celery, carrot, onion and sweat. Add the fish stock, potatoes, salt and pepper to taste, thyme, and parsley. Bring this to a boil and let cook for about 30 min. Turn down the heat and let simmer, add the heavy cream and bring back to a simmer and add the pout. Let this cook for an hour or so and let cool. Put in the fridge and reheat for diner the next night.

Or just use you're favorite New England style chowder recipe and substitute other fish with the pout.

Re: pout chowder
 

thats what i always do with the pout although i tend to steam it real quick before i add it to the chowder. try it with a manhattan style it is amazing, also works for dogfish.