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Ингредиенты
- 1/2 c. Butter
- 3 c. Diced onions
- 1/4 c. Finely grated carrots
- 2 tsp Chopped garlic
- 1/2 c. Flour
- 12 c. Concntrated Fish Stock
- 4 lb Chowder fish fillets, such as 2 pounds cod, 1 lb. monkfish, and one lb. cusk
- 2 c. Light cream
- 1/2 c. Finely grated Monterey Jack cheese Salt Freshly grate black pepper
- 6 lb Fish frames, with gills and intestines removed
- 1 stalk celery
- 1 x Carrot, sliced
- 2 x Onions, sliced
- 4 x Peppercorns
Инструкции
- While not exactly a Chile Head's recipe, this comes from the Legal Sea
- We made hundreds of gallos of this chowder for a gala event featuring the food of selected restaurants from around the country for the 1981 Predidential Inaugural in Washington. People say they've never had chowder as flavorful as ours. Its unique taste derives from a concentrated Fish Stock made from the fish trames remaining from the white-fleshed fish we fillet as well as a generous mix of white-fleshed fish such as cod and monkfish. This chowder recipe is delicious, but it will never taste quite the same as Legal's because you cannot approximate the concentrated fish base at home. The chowder tastes best if you prepare it a few hrs in advance to allow the flavors to meld.
- Heat the butter in a large saucepan till softened, and saute/fry the onions, carrots, and garlic in it, stirring frequently, about 5 min. Remove from heat and slowly stir in the flour. Return to the heat, and cook, stirring, for about 4 min. Meanwhile, begin heating the stock in a large pot. Whisk the stock into the flour mix. Bring the stock to a boil, whisking constantly, then reduce the heat and simmer for 10 min.
- Add in the fish and simmer about 10 min longer. Stir in the cream and cheese, and simmer till the cheese melts, about 5 to 8 min. (You will not distinguish the cheese as such, it is incorporated into the chowder.)
- Reheat the chowder slowly so the cream doesn't boil.
- Makes about 3 qts.
- Fish Stock
- Our fish stock includes a carrot, that adds a mellow flavor.
- Chop the fish into pcs. Place the pcs in a large enameled or possibly stainless steel casserole along with the celery, carrot, onions and peppercorns. Cover with 3 qts of water. Bring the water to a boil, lower the heat, and simmer for about 30 min.
- Strain off the stock and boil it 25 to 30 min to concentrate the flavor. If you wish, clarify by pouring through coffee filters before storing.
- Measure the stock into 1-c. amounts, and freeze. (
- Makes about 8 c..)
