BLACKFISH CHOWDER
I found this recipe on www.nyseafood.org after buying some fresh Blackfish from a market in Newport Beach, RI. Blackfish is also known as Tautog, and is firm bodied and mild flavored, somewhat like Sea Bass. The chowder is thick, creamy, and a little sweet. Try using needle-nose pliers to pull out the Blackfish bones. You'll want to get them all before you cut up the fish. Ironically, I can't find Blackfish near my home, so I substitute Sea Bass. It works well. Let me know if you find another fish that works.
Provided by PA-Dave
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 209.4, Fat 12.9, SaturatedFat 7.3, Cholesterol 36.7, Sodium 628.2, Carbohydrate 17.7, Fiber 0.9, Sugar 1.6, Protein 6.2
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