Russs Bluegill Chowder Recipes

BLUENOSE FISH CHOWDER

Steps:

• Cut fresh fillets into 3 to 4 pieces.
• In a heavy saucepan, fry pork fat until crisp.
• Remove scraps and reserve for garnish.
• Drain off fat except for 2 tbsp and cook onion until tender.
• Add potatoes, 2 cups water and seasonings.
• Cover and simmer for 10 minutes or until potatoes are almost tender.
• Add fish; cover and simmer 5 to 8 minutes or until fish is cooked.
• Add milk slowly and heat gently but do not boil.
• Garnish with pork scraps.

PANFISH CHOWDER

Steps:

• In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender., Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.

FISH CHOWDER

Steps:

• Melt butter in a large soup pot. Saute the onions, carrots, and celery about 5 minutes.
• Sprinkle with flour. Stir to coat the vegetables.
• Add the wine and tomatoes; stir to blend.
• Add water, salt and pepper to taste and thyme. Cook 20 minutes then add the cubed potatoes.
• Cook another 20 minutes then add the fish.
• Simmer for about 10 minutes. Then stir in the heavy cream. Bring to medium heat level, stirring occasionally. Do NOT bring to a boil.
• Put in serving bowls; sprinkle with Old Bay Seasoning. Garnish with fresh chopped parsley.
• Note: Some like to add cayenne pepper.

BLUEGILL PARMESAN

Steps:

• Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.