Rockport Fish Chowder Food

ROCKPORT FISH CHOWDER

Steps:

• Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
• Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
• Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
• Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
• Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
• Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

SEAFOOD CHOWDER

Steps:

• In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

FISH CHOWDER

Steps:

• Cut cod fillets into bite sized pieces.
• Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
• Cover and simmer 10 to 15 minutes until vegetables are tender.
• Add fish and cook 10 minutes longer.
• Add milk.
• Reheat, but do not boil.
• Serves 4.
• Serve hot, with freshly baked home made bread or rolls and butter.

FAVORITE FISH CHOWDER

Steps:

• In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

SLOW-COOKER FISH CHOWDER

Steps:

• Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
• Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
• Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

FISH CHOWDER

Steps:

• In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.