Blackfishchowder Recipes

Steps:

• Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
• Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
• Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
• Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
• When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
• Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
• Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
• Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
• Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
• Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

Steps:

• Cut cod fillets into bite sized pieces.
• Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
• Cover and simmer 10 to 15 minutes until vegetables are tender.
• Add fish and cook 10 minutes longer.
• Add milk.
• Reheat, but do not boil.
• Serves 4.
• Serve hot, with freshly baked home made bread or rolls and butter.

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Steps:

• In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.

Steps:

• Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
• Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

Steps:

• Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
• Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.

Steps:

• In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

Steps:

• Heat 1 tbsp of the oil in a large, deep sauté pan. Tip in the prosciutto and fry for 2 mins until crisp. Remove with a slotted spoon, letting any excess oil drain back into the pan. Set aside. Add the rest of the oil and fry the leeks, garlic, thyme and bay for 2-3 mins until the leeks are starting to soften but keeping their colour. Add the potatoes and fry for 2 mins, turning occasionally. Pour in the stock with an extra 100ml boiling water and gently press the potatoes down so that they are just covered. Bring to the boil. Boil quite vigorously, uncovered, over a high heat for 10 mins until the potatoes are almost cooked. The liquid should have thickened very slightly. Scatter in the chilli flakes, some pepper and a pinch of salt.
• Lower the heat to medium and lay the whole fish fillets on top of the potatoes. Season the fish with pepper and gently press down into the broth so that the fillets are only just submerged. Cover and simmer for about 5 mins or until the fish is almost cooked (timing will depend on the thickness of the fillets). Remove from the heat and sit for another 5-10 mins, so that the fish can gently finish cooking. Remove the thyme and bay leaves. Still off the heat, spoon in the crème fraîche and gently swirl around in the broth until it looks creamy.
• To serve, gently and briefly reheat. Divide the potatoes and fish (let the fish break into large pieces as you lift it out of the pan) into wide, shallow bowls. Spoon the broth around and scatter with chives, a few thyme leaves and the crisp prosciutto.

Steps:

• Rinse fish and pat dry.
• Cut into bite sized (1/2 inch pieces) and set aside.
• In a small skillet sauté bacon until crisp.
• Remove bacon, blot excess fat with paper towels, crumble and set aside.
• Discard bacon dripping except for approximately 2 tablespoons.
• Add onions and sauté in bacon fat until tender but not brown.
• Transfer onions to a deep saucepan and add potatoes and water.
• Cover and bring to a gentle boil.
• Reduce heat and simmer for 10 minutes.
• Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
• In a small bowl combine flour and clam juice and stir with a fork until smooth.
• Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
• Stir in evaporated milk, butter and salt and pepper to taste.
• Continue heating over medium heat until chowder thickens.
• Garnish with crumbled bacon before serving.

Steps:

• Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
• Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
• Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
• Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
• Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.

Steps:

• To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
• Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.