Striped Bass Chowder

[Leif]

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

[jmurr711]

got to use the head! amazing how much meat ya get off a fish head! sounds yummy leify i'm making some philly bisque friday just i'm out of banana cod so i got to use blackfish and striper yuck

[Bachelor]

Leif, thanks so much for sharing this recipe. I cannot wait to try this. This is the motivation I need to hit the surf these next couple days despite the forecast!

[marty]

Thanks for the recipe - we'll get em next time!

[Leif]

Originally Posted by marty

Thanks for the recipe - we'll get em next time!

Enjoy. We'll get em!

Leif

[Lard Almighty]

Chowdah!

Thanks for sharing the family recipe Leif, looks great! I have to try this on the next striper I get.

Quick question, when you say "other parts" are you including the skin?

[jmurr711]

Originally Posted by Lard Almighty

Chowdah!

Thanks for sharing the family recipe Leif, looks great! I have to try this on the next striper I get.

Quick question, when you say "other parts" are you including the skin?

i don't use skin. i use head (no gills), rack (no guts),and rib cages for my stock.

[Leif]

No skin. Can't hurt if a little is left on but in general, no skin, scales, fins, guts or gills.

Other parts include small scraps of meat, rib cage including pectoral section without fins, rack, with fins removed and the head. No tail or fins.

Leif

[Leif]

Made this yesterday! Boy it was good!

Leif

[Leif]

It's that time again!! Just need a keepa...

Leif