April 14 2014

Indian Rocks Fish Chowder

My recipe this month is by request. It�s our Indian Rocks fish chowder. I hope you enjoy. See you next month.
Serves 10
2TB. –     drawn butter
1 medium Spanish onion diced
1 medium green bell pepper diced
1 medium red bell pepper diced
1 medium carrot diced
1TB. – chopped garlic
1 LB. – fresh fish diced
1 / 2 cup - sherry wine
2 Qrts. – water
1 /4 cup – chicken base
1 tsp. – dry thyme
1 tsp. – dry basil
1 tsp. – dry oregano
1 tsp. – gumbo file
1 /4 tsp. – black pepper
1 tsp. – paprika
2 bay leaves
1 tsp. – blacken spice
1 tsp. – old bay seasoning
1 tsp. – tobasco
1 tsp. – Worcestershire sauce
1 28oz. can – diced tomatoes in juice
1 cup – tomato paste

Roux to thicken:
1 / 2 cup drawn butter
1 / 2 cup flour
  1. In a small sauté pan, place the roux butter in and stir in flour.
  2. Place on a stove top on low heat and cook the flour mixture until brown with a nutty aroma. This will need to be stirred often and don’t let it burn. let cool slightly
  3. In another large pot, place the butter in and all the vegetables and place on high heat and sauté until just wilted.
  4. Add the fish and cook another minute.
  5. Add the sherry and cook another few minutes to cook off some of the alcohol.
  6. Add all other ingredients except the brown roux. Continue cooking until fish is cooked through.
When fish is cooked, turn down heat to simmer.

Slowly add a little roux at a time until all is incorporated and soup is thickened. Pull off heat and taste. Adjust seasoning and serve.
This soup should be made one day ahead to allow the roux flavor to come through. Please remember if it does not come out just like guppy’s, it may be because of the spices and such that may not be compatible to yours. Good luck and enjoy.