Quote:
|
Originally Posted by Ahab123
Thank you Capt Bob and crew, that was an EPIC trip. Had my limit
by 9:00 am in the morning. Waiting for some pictures to be posted.
It was great fishing with all the hardcore cold weather fisherman.
Anyone have a Sea Bass Chowder recipe ?
Scott........  |
Sea Bass Chowder
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.
2 3-6lb Sea Bass racks
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.
You can also use clam broth or chicken broth if you don't want to bother with the stock.
MAKE THE CHOWDER
6 strips of bacon (cut in 1/2 in peices)
3 lbs Sea Bass fillets 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 Sea Bass chunks..Bring to a boil and shut off. You are done.
Serve with Bacon on top and chopped parsely. Salt Pepper. ENJOY!!
Also you can throw in a small bag of frozen corn if you like and sometimes I use carrots
Leif
