Fish Chowder

Point Pleasant, New Jersey

Pamela asked if I have a chowder recipe and yes, I do!
So, I am posting the fish chowder recipe and a fish recipe that is very nice too.
 I eat a lot of fish and buy it locally from the fishermen in Point Pleasant beach, fresh from the day's catch, but if I don't get there, I use fish from the local grocer. But the difference in freshly caught and store bought is night and day.

Now that Pam mentioned the chowder I am going to make some tomorrow night. I went to buy the fish tonight.
When I was a little girl I used to help my mother cut up the fish for chowder.

Ingredients:

1 Tablespoon of sweet butter (adjust to your liking)

large chopped yellow onion

2 really large potatoes cut in little cubes

2 cloves of garlic chopped

6 cups of chicken stock

1 1/2 cups  milk but you can also use evaporated milk

1/2 cup heavy cream

{Note: instead of the milk plus the cream I think some have used 2 cups of heavy cream}

8 oz can of stewed tomatoes

salt & pepper to taste

2 pounds of Halibut or Cod in 1 inch cubes

2 shredded carrots

1/2 cup of  sharp cheddar cheese (adjust amount to suit yourself)

pinch of red pepper flakes if you like very spicy food.    I leave it out.

By the way you can add a cup of sweet corn if you like as well and if you don't like the idea of stewed tomato you can substitute the corn for the tomato.

 Making the Soup

In a soup pot, melt the butter and saute the onion until clear. (If you like celery in a chowder you can add that as well if you wish
Add potatoes and garlic and cook until the potatoes are slightly tender and this will take about 10 minutes (don't cook the potatoes completely as they will cook more in the soup).

Pour in the chicken stock, tomatoes, carrots and bring this up to a boil then reduce to a low medium and simmer for around 10 minutes more.
After the 10 mins, add the cream and milk combo and you can now season it with salt and pepper to your taste.
Cook this until your fish is flaky and all transparency in the fish is gone.
While hot stir in the cheddar cheese.
Now you can season with a pinch of red pepper if you like it hot and spicy (I don't)

If you think this is not thick enough you can thicken it with cornstarch but I like it as it is.

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Fish Vera Cruz

This recipe comes from an old Avon cook book I have. It is a really nice recipe for fish.

  Give it a try and let us know what you think would you please?

You are going to need :

About 2 pounds of fresh or frozen red snapper filets. You can use flounder or cod too, your call, but snapper is traditional with this. You need enough for about 6 people . Try to buy locally and make sure your fish is fresh if you can get it.  Coastal states will have no problem with that.

2 Tablespoons of fresh lemon juice.
1 pound of tomatoes that you core, seed and chop fine. It should be about 3 cups worth of chopped tomato.
1 1/2 cups of finely chopped onion
2 cloves of garlic minced
1 tablespoon of snipped parsley
1 tablespoon of fresh snipped mint (dry if you have to)
3 tablespoons of olive oil
1 small jar of jalapeno peppers rinsed, seeded and chopped fine . If you dont like hot pepper use green chilies.
1/4 cup of pimento stuffed green olives
1 tablespoon of capers
1 large bay leaf
1 tablespoon of snipped fresh thyme.

How to make it:

Take your fish, fresh of thawed and sprinkle with a bit of salt and then drizzle on the olive oil and set the filets aside.
In a 12 inch skillet you will cook the tomatoes, onion, garlic, mint, parsley in some olive oil til the onion is tender but not browned.
Now add your jalapeno or chilies, the capers , bay leaf and thyme and your olives (sliced olives are nicer I think)
Cover and heat til it boils.
Now add your fish , lower the heat and simmer covered for about 10 to 15 minutes til the fish is flakey.
When done place the fish on a plate and arrange the vegetables on top of it in a pleasing manner.Throw out your bay leaf.
Take the liquid from the cooking and bring back to boil after removing veggies and fish and reduce it . Takes about 3 minutes. You can use this to pour over the fish .
Garnish with parsley , capers and more olives.
It will serve 6 to 8 people nicely


A good side dish with this is always rice and a cheesy rice goes very nicely. A crispy lettuce and tomato salad are excellant alongside this.


Add some lime or lemon wedges to the plate for extra flavor if you like.