Squid Force

This recipe is from the Surfer’s Journal Volume 16, Number 5. This time of year, it is one of my favorite comfort foods.

Eliza, my 5 year old daughter, will eat as much as I put in front of her.

Brooklyn Chowder Surfer’s
Clear Fish Soup

1 Onion Diced- Large. Sweet. (Leeks can be used too)
1 Stalk Celery. On the small side.
1 Tablespoon butter.

1 Tablespoon oil.
2 Quarts Chicken Stock (can substitute veggie)
1 pound firm white fish. Most any fish will work. Cod, Bass, Striped Bass, Haddock, Black Fish.
Greek Spices (if you can find them)
Salt and Pepper to taste
Pinch of Oregano

In a medium sized pot, sauté onion celery leeks in butter and oil for about 4 minutes. Just get em a little soft, not brown. Add stock and slowly bring to a boil. Add fish in big pieces so it doesn’t break up too much while cooking. (I’m using 2” cubes and it seems to be working well) Bring back to a boil for one minute then lower the heat to a simmer. Simmer until fish is cooked through. Season with salt and pepper and oregano. Greek Spices.

Add rice if desired.

I have used Striped bass and Black Fish a.k.a. Tautog, and the chowder always comes out great.
I suspect that sea bass, mahi, and tile fish would be great too. Don’t be afraid to add crab, lobster, mussels or clams to enhance the flavors.

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Tags: Clear fish chowder, Fish Chowder recipe, Quick fish dinner, Striper soup

This entry was posted on Tuesday, September 2nd, 2008 at 12:19 pm and is filed under All, Fishing, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.