FISHERMAN'S CATCH 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.)
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 8h15m
Yield 4
Number Of Ingredients 13
Steps:
- In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
- One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 14.7 g, Cholesterol 116.9 mg, Fat 14.4 g, Fiber 2.4 g, Protein 34.6 g, SaturatedFat 7.9 g, Sodium 1063.5 mg, Sugar 4.9 g
CONCH CHOWDER
I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)
Provided by ellie_
Categories Chowders
Time 2h30m
Yield 4 quarts soup, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
- In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
- Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
- Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.
CREAMY CRACKED CONCH CHOWDER WITH SAFFRON, COCONUT, AND ORANGES
Provided by Food Network
Categories main-dish
Time 2h40m
Yield about 10 (8-ounce) portions
Number Of Ingredients 36
Steps:
- Shellfish Cream: Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the scotch bonnet, shallots, and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add the clams, mussels, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liquid (they start opening after about 3 minutes, just take them out as they open and cover the pot again and just keep checking for more open ones.) Reserve the shellfish and add the juices back to the pan.
- Allow the orange and shellfish juice to reduce, uncovered, until about 1 cup of liquid remains, about 10 minutes. Now add in the saffron, heavy cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful, cream can boil over in a split seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from the heat and strain. Discard the solids. Reserve the flavored cream.
- While the cream is reducing, removed the cooled mussels and clams from their shells. Reserve the meat and discard the shells.
- Vegetable Garnish: Put potatoes in a saucepot of lightly salted water. Bring to a boil and turn down heat and simmer until just done. Strain off the water. Reserve the potatoes.
- In a large heavy soup pot cook the bacon with the olive oil over medium-high heat until the bacon is halfway cooked. Add the butter and stir. Add the garlic and chiles and stir briefly. Add the rest of the vegetables except the potatoes and stir to coat. Add the salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm, about 8 minutes.
- Add the reserved potatoes, saffron cream, clams and mussels.
- Conch: Season the conch with salt and pepper. Dredge the conch in the flour, then the egg mixture, and then the panko. Place on a large plate or pan as they are coated. You can layer them if you separate the breaded pieces with waxed paper or plastic wrap.
- To finish the dish: Heat the soup until quite warm. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Saute the conch, in batches, adding more oil as necessary, until nicely colored on both sides. Remove to a paper towel lined plate. Once the conch is all cooked, chop it into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup. Garnish with orange sections, cilantro leaves, and toasted coconut.
FLORIDA CRACKER CONCH CHOWDER
My father-in-law shared this recipe with me and I knew I had been accepted into the family. This recipe has been passed down generation after generation. Back in the day, his family would camp on empty islands, fish all day and make chowder in the evening. It is delicious.
Provided by Sherri at the Beach
Categories Chowders
Time 1h15m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute bacon until just turning brown.
- Add in onions, garlic and potatoes and cook 5 minutes, stirring occasionally.
- Add in water, grouper and spices and bring to a simmer. Cook 15 minutes, covered.
- Add in conch and cook 5 more minutes. Serve warm with crackers.
- Note: I like mine with a touch of hot sauce added to the bowl.
BAHAMIAN CONCH CHOWDER
Steps:
- In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
- Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.
CONCH CHOWDER
Provided by David Edelstein
Categories dinner, soups and stews, main course
Time 50m
Yield Two quarts
Number Of Ingredients 20
Steps:
- In a stockpot, heat the olive oil and render the bacon. Add all ingredients up to (but not including) the potatoes. Cook vegetables over medium-high heat for about 5 minutes, or until softened. Add the potatoes, tomato purée and chopped tomatoes. Reduce heat to very low.
- Meanwhile, in a separate pot, heat fish stock and clam juice until simmering. Add the ground conch, stirring vigorously so the conch doesn't clump up. Bring to a boil, then strain the liquid into the other pot. Set aside the conch. Add bouquet garni, bay leaf and red pepper flakes and simmer the soup until the potatoes are cooked through, about 25 to 30 minutes. Remove bouquet garni. Add conch and Tabasco sauce to taste.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams
FLORIDA KEYS CHOWDER
Initially, I was not going to post this recipe because I realize that everyone does not have access to Conch, BUT I have made this sea food chowder in many variations, with different kinds of sea food and it gets rave results every time. It is easy and fun to make!! You will need a food processor for this recipe, unless you like to mince your veggies yourself..My husband who is a Charter Boat Captain does not like fish, but incredibly so he LOVES my Sea food chowder, as a matter of fact, I make it every Sunday morning so we can have it for the rest of the week. It's a meal in itself. I hope you try it and I hope it becomes a staple in your home, as it has in mine.
Provided by jannette dellanos-poland @JDP
Categories Chowders
Number Of Ingredients 20
Steps:
- You will need a 6 qt pot. With your food processor mince the following one at a time: The onion, the garlic, the green pepper, the red pepper and the carrots. You can mince your carrots less than the other ingredients if you like chunks of carrots in your soup.
- Over medium heat, add the olive oil to your pot. Add the onions, carrots, red pepper, green pepper and garlic. Saute the veggies for about 8 minutes.
- Add the tomato sauce, and diced tomatoes to the veggies. Turn stove to Low medium heat.
- In a measuring cup, add the tomato paste to the cold water. Mix until tomato paste is diluted. Add to veggies and tomatoes in pot.
- While these are all simmering together, add the salt, pepper,oregano, garlic powder, sugar and cayenne pepper.
- If you are using Conch, make sure it is thawed out. Place the conch in a zip lock bag and hammer away at it, making it about 1/4 inch thick or less. You want to flatten it so that it starts to tear about. Place Conch in food processor and pulse for about 6 seconds, you want to still have lumpy pieces of conch but most of it should be minced. I take 1/2 of my conch and mince it really fine and the other half I mince less.
- Cut your Shrimp into 4 pieces sideways, to make small chunks of shrimp.
- If you are using any other sea food, such as lobster, or any white fish, cut them into small bite size pieces.
- Add the uncooked sea food of your choice to the soup. Most of the time, I make mine with Conch and Shrimp. When I add Lobster It adds a more fish taste to it, so keep in mind that the lobster and fish will be more fishy tasting, but Oh so Good!!
- Turn your heat to simmer, let the soup simmer covered, for about 2 hours (mixing and tasting so that you may add more salt and pepper and garlic to your liking) until all of the veggies are cooked through. The sea food will cook fairly fast, but not to worry all of the ingredients in the soup will not make the seafood chewy.
- 30 Minutes before serving time, take the lid off the pot and let the soup thicken up a bit.. Throw some soup cracker over the top of the soup bowls and enjoy!!
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- In a 6 quart stock pot over medium high heat the olive oil. Add the onion, bell pepper, celery, carrots, and scotch bonnets. Sauté until soft add garlic, thyme, allspice, and bay leaves. stir to incorporate and continue to sauté until fragrant.
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