My Grouper Chowder Food

MY GROUPER CHOWDER

My Grouper Chowder image

This was one of those things where I happened to have these ingredients on hand and they all kind of just fell into the pot together. The hubby thought it was good enough that he demanded I immediately write it down.

Provided by crispychick

Categories Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 (1 lb) grouper fillet
1 cup finely diced ham
1 small red bell pepper, finely diced
1 bunch green onion, chopped
3 cloves garlic, chopped
2 tablespoons butter
2 small baking potatoes, scrubbed and cubed into 1/4 inch pieces
1 stalk celery, finely chopped (with green leafy part)
1 quart chicken broth
1 quart whole milk
1/2 cup chopped parsley
1 lemon, juice of
3 tablespoons Crystal hot sauce
salt and pepper

Steps:

In a heavy Dutch oven, heat butter and place grouper fillet skin side down and saute 1-2 minutes or until skin loosens from the flesh.
Remove to plate discard skin.
Add celery, bell pepper, and ham and saute 3-4 minutes.
Add green onion and garlic and saute 1-2 more minutes.
Add the stock, lemon juice, and hot sauce and bring up to a slow boil.
Add potatoes and cook for about 15 minutes or until tender.
Reduce heat and add the fish and cook until the fish can be broken up with a spoon.
Add the milk- being careful not to boil- and heat through.
Season to taste with salt and pepper.
Serve with crusty french bread.

Nutrition Facts : Calories 190.5, Fat 7.4, SaturatedFat 3.8, Cholesterol 39.9, Sodium 717.3, Carbohydrate 12.5, Fiber 1.3, Sugar 6.3, Protein 18

FISH CHOWDER

Fish Chowder image

Provided by Food Network

Categories appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 teaspoon hot sauce
1 1/2 cups tomato juice
1/4 teaspoon Worcestershire sauce
1 tablespoon Bermuda black rum or dark rum
1 teaspoon sherry peppers (a special Bermudan pepper-flavored sherry)
2 teaspoons butter
1 onion, chopped
2 stalks celery, chopped
1 chile pepper, seeded and chopped
2 tablespoons tomato paste
1 pound fresh grouper, cut into chunks
1 whole carrot, peeled and chopped
2 tomatoes, chopped
1 whole red pepper, chopped
1 tablespoon crushed red pepper flakes
1 large potato, peeled and chopped
Salt and freshly ground black pepper
2 cups fish stock or water

Steps:

In a large saucepan, melt the butter over high heat. Add the onion, celery, and chili pepper and saute until tender; stir in the tomato paste. Add the grouper and stir until the fish is coated. Mix in the carrot, tomatoes, red pepper, crushed red pepper flakes, potato, and salt and pepper. Reduce the heat to medium and add the fish stock, hot sauce, tomato juice, and Worcestershire sauce. Simmer over medium heat for 1 hour.
Serve in bowls and drizzle with rum and sherry peppers.

SHERRY SEAFOOD CHOWDER

Sherry Seafood Chowder image

Make and share this Sherry Seafood Chowder recipe from Food.com.

Provided by PalatablePastime

Categories Chowders

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 medium onions, finely chopped
1 medium carrot, thinly sliced
2 celery ribs, thinly sliced
1 red bell pepper, diced
1/4 cup chopped fresh parsley
3 cloves garlic, minced
3/4 cup dry sherry
2 1/2 cups chicken broth
2 cups diced potatoes
3 1/2 cups canned tomatoes, drained and chopped,liquid reserved
1 bay leaf
2 teaspoons sweet paprika
2 teaspoons chili powder
1/4 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
1 1/2 lbs shrimp, peeled and deveined
12 ounces bay scallops
6 ounces lump crabmeat or 6 ounces imitation crabmeat, cut into chunks
1/4 cup chopped fresh parsley

Steps:

Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender.
Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken.
Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes.
Stir in 1/4 cup parsley.
Serve with crusty loaves of Italian or French bread and herb butter, if you desire.

GROUPER CHOWDER RECIPE

Grouper Chowder Recipe image

Provided by á-11577

Number Of Ingredients 14

Ingredients

1/4 stick butter
Olive oil - a few swirls
1/2 bag frozen chopped onions
2 to 3 pieces of chopped, cooked bacon
celery, chopped handful
carrots, chopped handful
5 med to large potatoes
1 plus 28oz chicken broth
1 3/4 cups milk
4 tbsp rice flour
1 1/2 lbs grouper
dribble of Sherry
spices & old Bay Spices
instant mash pot

Steps:

Saute first 6 ingredients until soft. Add spices,potatoes,and broth, bring to boil.Then to med heat till potatoes are soft. Add mike & flour together then add to pot. Bring back up to slow boil. Season Grouper,cut into chunks add to pot put on low. Cover 15min. Dribble in Sherry. Add instant mash potato to thicken.

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