Blackfish Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST SEAFOOD CHOWDER



Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

  • In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 24

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons butter
2 medium onions, cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, recipe follows
Kosher or sea salt and freshly ground pepper
3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed
1 1/2 cups heavy cream
2 tablespoons finely chopped Italian parsley leaves
2 tablespoons finely chopped fresh chives
2 tablespoons butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, peeled and very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed and rinsed clean of any blood.
2 1/2 to 3 pounds fish bones from sole, flounder, bass and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
Kosher or sea salt

Steps:

  • Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
  • Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
  • Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
  • Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  • Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
  • Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
  • Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
  • Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
  • Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
  • Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
  • Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

FISH CHOWDER



Fish Chowder image

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Steps:

  • In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  • Add chicken stock and potatoes; simmer for 10 minutes.
  • Add fish, and simmer another 10 minutes.
  • Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g

TAUTOG BAKED IN HERBED BUTTER RECIPE - (3.7/5)



Tautog Baked in Herbed Butter Recipe - (3.7/5) image

Provided by JimMac

Number Of Ingredients 9

1 pound fresh Tautog or blackfish fillet
1/4 cup butter or margarine
2 tablespoon lemon juice
2 tablespoon fresh chives, chopped or 1 tablespoon dried
2 tablespoon fresh parsley, chopped
3 tablespoon fresh dill, chopped or 1 1/2 teaspoon dried
dash cayenne pepper to taste
paprika to taste
1/4 cup salt, plus more to taste

Steps:

  • Place fish in salt water brine (4 cups of water mixed with 1/4 cup of salt) and let it soak for 30 minutes. Wash well, then rinse and pat dry with paper towels. Preheat oven to 400°F. In a small saucepan melt butter or margarine and stir in lemon juice, parsley, chives, dill, and cayenne, and salt lightly to taste. Cut fillets into serving size pieces and place it in a lightly oiled baking dish. Pour butter and herb mixture over fillets. Sprinkle with paprika. Bake uncovered for about 8 to 10 minutes or until fish begins to flake. Transfer fish to a warm serving platter. Boil pan juices until reduced to about 1/4 cup and pour over warm fish. Serve immediately.

BLACKFISH CHOWDER



Blackfish Chowder image

I found this recipe on www.nyseafood.org after buying some fresh Blackfish from a market in Newport Beach, RI. Blackfish is also known as Tautog, and is firm bodied and mild flavored, somewhat like Sea Bass. The chowder is thick, creamy, and a little sweet. Try using needle-nose pliers to pull out the Blackfish bones. You'll want to get them all before you cut up the fish. Ironically, I can't find Blackfish near my home, so I substitute Sea Bass. It works well. Let me know if you find another fish that works.

Provided by PA-Dave

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb blackfish fillet
4 slices bacon
1/2 cup onion, chopped
1 cup red potatoes, raw,diced
2 cups water
1/4 cup flour
1/2 cup clam juice
1 (13 ounce) can evaporated milk
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Rinse fish and pat dry.
  • Cut into bite sized (1/2 inch pieces) and set aside.
  • In a small skillet sauté bacon until crisp.
  • Remove bacon, blot excess fat with paper towels, crumble and set aside.
  • Discard bacon dripping except for approximately 2 tablespoons.
  • Add onions and sauté in bacon fat until tender but not brown.
  • Transfer onions to a deep saucepan and add potatoes and water.
  • Cover and bring to a gentle boil.
  • Reduce heat and simmer for 10 minutes.
  • Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
  • In a small bowl combine flour and clam juice and stir with a fork until smooth.
  • Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
  • Stir in evaporated milk, butter and salt and pepper to taste.
  • Continue heating over medium heat until chowder thickens.
  • Garnish with crumbled bacon before serving.

Nutrition Facts : Calories 209.4, Fat 12.9, SaturatedFat 7.3, Cholesterol 36.7, Sodium 628.2, Carbohydrate 17.7, Fiber 0.9, Sugar 1.6, Protein 6.2

More about "blackfish chowder recipes"

NARRAGANSETT BEER | WHO'S TOG CHOWDER – …
narragansett-beer-whos-tog-chowder image
1 Pint size heavy cream. ½ gallon 2% milk. Instructions. Chop bacon, carrots, celery, and onion; toss in large pot. Simmer until onions are caramelized soft and brown but not …
From narragansettbeer.com
Estimated Reading Time 2 mins
See details


LIVING OFF THE LAND (& SEA) - MASTER THY CHOWDER - …
2020-11-09  · chowder recipe; Recipe; Tautog; 8 on “ Living Off The Land (& Sea) – Master Thy Chowder ” Bill 6 years ago I’ve asked others, but will keep on asking until I get an answer. My wife has eaten blackfish twice in her life. Both times, she has vomited afterwards. She eats every other kind of fish, without issue. She eats shellfish and crustaceans and everything else that comes from the sea ...
From onthewater.com
Estimated Reading Time 7 mins
See details


TOASTED: A CULINARY EXPERIENCE: BLACKFISH CHOWDER
2010-10-24  · After asking my friend Zoe what she thought about recipes I had in mind, she recommended I try making a chower because of how well the fish holds together. I googled away, and came up with a variation of a recipe that sounded really good. Blackfish (Tautog) Chowder 10 oz - 1 lb blackfish (if you're trying to stretch out a little meat, like me, up the potatoes) 4 slices bacon 1 - 3 cups …
From toastedaculinaryexperience.blogspot.com
Estimated Reading Time 2 mins
See details


OCEAN STATE TAUTOG CHOWDER | COASTAL ANGLER & THE …
2017-10-24  · As the weather seems to be cooling down already, we had to share our favorite tog chowder recipe in anticipation of the hearty meals we love to prepare this time of year. Mike’s chowder is definitely the house favorite. As with the clams we know as quahogs, tautog is a Native American word in the Narragansett language. While anglers throughout the Northeast know the tasty bottom feeders …
From coastalanglermag.com
Estimated Reading Time 3 mins
See details


HERB BAKED TAUTOG (BLACKFISH) — THE LOCAL CATCH, INC ...
2016-04-21  · Blackfish is a low-fat source of protein. It's a very good source of Vitamin A, Riboflavin, Calcium, Iron, Phosphorus, and Niacin. Learn more about blackfish here. Tautog is most commonly grilled, baked, or used in chowder (its firmness makes this ideal). Try this recipe from The Blond Cook: Ingredients: Tautog Filets. Scallions (Green Onions)
From thelocalcatch.com
Estimated Reading Time 1 min
See details


BLACKFISH CHOWDER - YOUTUBE
One of my families favorite recipe.Ingredients 5 Slices of Bacon, chopped 1 Large Onion, chopped 2 Carrots, diced 2 Celery Stalks, diced 4 Medium Potatoes,...
From youtube.com
See details


10 BLACKFISH RECIPES IDEAS | BLACKFISH RECIPE, RECIPES ...
Oct 15, 2016 - Explore Dave Zakoscielny's board "Blackfish Recipes" on Pinterest. See more ideas about blackfish recipe, recipes, blackfish.
From pinterest.com
See details


BLACKFISH/TAUTOG CHOWDER RECIPES HERE! | CHOWDER …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
See details


BLACKFISH CHOWDER RECIPE
Blackfish Chowder milk, potatoes, bacon, onion, butter, flour Ingredients 1 lb blackfish fillet 4 slices bacon 1/2 cup onion, chopped 1 cup red potatoes, raw,diced 2 cups water 1/4 cup flour 1/2 cup clam juice 1 (13 ounce) can evaporated milk 3 tablespoons butter 1 teaspoon salt 1/4 teaspoon white pepper Directions. Rinse fish and pat dry. Cut into bite sized (1/2 inch pieces) and set aside ...
From recipenode.com
See details


BLACKFISH CHOWDER RECIPE - WEBETUTORIAL
The ingredients are useful to make blackfish chowder recipe that are blackfish fillet, bacon, onion, red potatoes, water, flour, clam juice, evaporated milk, butter, salt, white pepper . Blackfish chowder may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or image for Blackfish chowder, you can share with us ...
From webetutorial.com
See details


BLACK FISH CHOWDER - COOKEATSHARE - RECIPES
Cooks.com - Recipes - Black Fish. GROUPER CHOWDER, BOCA GRANDE STYLE. Simmer Potatoes and ... until tender. Add fish and ... king fish, tack, snapper, ... pimento seeds, whole black pepper ... broil fish shimps Recipes at Epicurious.com. Fish Fillets with Tomatoes and Olives in Parchment Gourmet, May 1990. Bermuda Fish Chowder... pan seared black fish in caper apple wine butter sauce with ...
From cookeatshare.com
See details


FISH CHOWDER RECIPES | ALLRECIPES
Fish Chowder. Rating: 4.62 stars. 662. The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
From allrecipes.com
See details


BLACKFISH CHOWDER RECIPE - COOKING INDEX
Soup recipe for Blackfish Chowder - Rinse fish and pat dry. Cut into bite sized (1/2-inch pieces) and set aside.In a small skillet saute bacon until crisp. Remove bacon, blot excess fat with paper towels, crumble and set aside.Discard...
From cookingindex.com
See details


BLACKFISH CHOWDER - STEVE’S COOKING YOUR CATCH - …
2014-08-11  · I have played with this recipe. True Bermuda fish chowder has some kind of dark rum in it and I would definitely recommend using the rum to taste. This is by far the best fish/seafood chowder I have ever had and it's quite easy to prepare. I would think it would be great with blackfish. Coop's fish/seafood chowder 2 tablespoons vegetable oil 2 stalks celery, chopped 1 onion, chopped 1 green ...
From stripersonline.com
See details


RECIPES ARCHIVES - THE FISHERMAN
A quick and delicious version of the blackfish burger. TOG CHOWDER. Even if you’re not sneaking out this week for fresh tautog, some of those vacuum-sealed bags in your freezer would… Good Eats? Choosing And Cooking Store-Bought Seafood (Audio File) Learning to select fish at the market prevents paying good money for a bad product. Holiday Treats: “Crowd Cooking” Made Easy. Whether it ...
From thefisherman.com
See details


BLACKFISH (TAUGTOG) CHOWDER - YOUTUBE
Become A Member of “Cooking With The Blues” https://www.patreon.com/CookingWithTheBlues
From youtube.com
See details


BLACKFISHCHOWDER- WIKIFOODHUB
BLACKFISH CHOWDER. I found this recipe on www.nyseafood.org after buying some fresh Blackfish from a market in Newport Beach, RI. Blackfish is also known as Tautog, and is firm bodied and mild flavored, somewhat like Sea Bass. The chowder is thick, creamy, and a little sweet. Try using needle-nose pliers to pull out the Blackfish bones. You'll want to get them all before you cut up the fish ...
From wikifoodhub.com
See details


WORLD BEST FISH COOKING RECIPES : BLACKFISH CHOWDER
Blackfish Chowder Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins Ingredients. Servings: 6; 1 lb blackfish fillet ; 4 slices bacon ; 1/2 cup onion, chopped ; 1 cup red potatoes, raw,diced ; 2 cups water ; 1/4 cup flour ; 1/2 cup clam juice ; 1 (13 ounce) can evaporated milk ; 3 tablespoons butter ; 1 teaspoon salt ; 1/4 teaspoon pepper ; Recipe. 1 rinse fish and pat dry. 2 cut ...
From worldbestfishrecipes.blogspot.com
See details


TAUTOG BAKED IN HERBED BUTTER RECIPE | RECIPE | …
Nov 3, 2018 - Tautog, or blackfish, is often called the poor man's lobster. It is one of the best fish for chowders and is equally good baked or grilled. Serve this Tautog Baked in...
From pinterest.ca
See details


BLACKFISH, AKA TAUTOG, CHOWDER | SMOKING MEAT …
2019-11-06  · Hey All, Had a good day this past weekend fishing and came home with some nice blackfish aka: Tog, tautog and a Black sea bass. So on a cool drizzly day yesterday I decided to make the GF some blackfish chowder.
From smokingmeatforums.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #soups-stews     #seafood     #american     #chowders     #fish     #stove-top     #dietary     #northeastern-united-states     #saltwater-fish     #equipment     #presentation     #served-hot

Top Asked Questions

What kind of fish do you use for chowder?
This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.) Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!
What is the best way to cook Blackfish?
Baking, broiling or saut ing with liquid are all good choices for this versatile fish. Blackfish can be used in almost any recipe that calls for lean white flesh fish with a mild taste like cod, sea bass, tilefish or halibut. It may be baked, basted with butter and covered with cracker crumbs.
What does Blackfish taste like?
Blackfish are an excellent tasting fish with pure white meat. Its flesh is white, dry, and of a delicate flavor. It may grilled ot baked. And its firm flesh makes it especially suitable for fish chowder. Tautog or Blackfish are popular saltwater fish. They vary in size from about 12 inches to perhaps 12 lbs or more.
What is the difference between fish chowder and clam chowder?
While clam chowder has managed to become a staple dish at just about every seafood shanty around, fish chowder, for whatever reason, has never really caught on to the same degree. This is a shame! I will gladly take a bowl of good fish chowder over a bowl of clam chowder.

Related Search