Fish Chowder – Reds, whitefish, Bass

3 lbs mixed fish (reds, whitefish, bass, etc)
2 lbs yukon gold potatos
2 med yellow onions
3 Tbsp butter
5 cups chicken broth
1 tbsp fresh thyme
1 tbsp fresh parsley
fresh chives
4 oz salt pork
1 1/2 c heavy cream
salt and pepper to taste

Peel and slice potatoes into 1/4-1/3 inch slices. Cut onions to med dice. Remove rind and cut salt pork into 1/4-1/3 inch cubes.

Leave fish fillets whole but cut so that when the fish flakes, it will become large chunks.

In a 4-6 qt pot, cook salt pork over medium heat. When the pieces get crispy, remove with slotted spoon and set aside (leaving pork fat behind). Add onions, butter and thyme and sweat until onions get soft and translucent (about 8 minutes). Add potatoes, broth and parsley and bring to a rull rolling boil. Cook about 10 minutes until potatoes are al dente. Season with salt and pepper to taste. Add fish fillets and simmer 5 minutes.

Remove pot from heat and let sit for 10 minutes covered. Add cream and gently mix. Adjust salt and pepper to taste.

This chowder is hearty but not real thick and creamy. For thicker chowder, you can thicken it with roux. Use 2 tbsp butter and 2 tbsp flour and make a blond roux and whisk in a cup of the chicken broth and then add with rest of the broth when you add the potatoes.

Serve garnished with fresh chives and reserved bits of salt pork and crackers.

Great filler for those cold winter days/nights and great way to get rid of some of that fish in your freezer.

Proste!

Oysters Rockefeller

Ingredients

• ¾ cup chopped fennel bulb, bulb only
• ¼ cup chopped leeks, green and white parts
• ¼ cup finely chopped curly parsley
• ¼ cup finely chopped scallions (green and white parts)
• ¼ cup chopped celery
• ¼ cup ketchup
• 1 ½ cups frozen spinach, cooked, drained, and chopped
• ½ teaspoon salt
• ½ teaspoon freshly ground white pepper
• ½ teaspoon cayenne
• 1 teaspoon dried thyme
• 1 teaspoon ground anise
• 2 teaspoons Worcestershire sauce
• ¼ cup Herbsaint liqueur
• 1 cup (2 sticks) melted, salted butter
• ½ cup seasoned dried breadcrumbs
• 12 cups rock salt
• 6 dozen oysters on the half shell
• 12 lemon wedges

Directions

Preheat the oven to 350 degrees.

In a food processor, combine the fennel, leeks, parsley, scallions, celery, ketchup, spinach, salt, white pepper, cayenne, thyme, anise, Worcestershire, and Herbsaint. Purée the mixture thoroughly. Using a rubber spatula, scrape the contents of the food processor into a large bowl. Stir in the butter and breadcrumbs. Ensure that the mixture is well blended.

Pour enough rock salt into twelve 8-inch cake pans to cover the bottom of the pans. Arrange 6 oysters in their half shells in each pan.

Fill a pastry bag with the Rockefeller sauce and pipe equal portions of the sauce over each shell (if you do not have a pastry bag, use a large tablespoon to distribute the sauce).

Place the pans in the oven and bake for 5 minutes, or until the sauce sets.

Turn up the heat to broil and broil the oysters for an additional 3-4 minutes, until the tops are bubbling. It may be necessary to bake the oysters in batches.

Line each of 12 dinner plates with cloth napkins that have been folded into neat squares. Carefully nestle the pans of the oysters within the folded napkins. Garnish with lemon wedges and serve at once.

Recipe Details

Serves 12

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