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Improved Fish Chowder

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Deeper Blue Budget Bwana
Jan 13, 2004

I cobbled this out of a basic recipe for freshwater panfish that I found in an American fish cookbook. The original was quite unimaginative so I decided it needed help. This is better . . . a lot better!

Improved Fish Chowder

4 slices extra thick bacon, cut up
1 lb. baby potatoes, whole
½ large onion, chopped
1 garlic clove, minced
2 cups stock
½ cup chopped baby carrots
¼ cup chopped cilantro
Juice of ½ fresh lime
½ tsp dried dill
1/8 tsp. anise seed
1cup whipping cream (or canned coconut milk!)
1 lb. white fish fillets, cubed

In a 3-quart saucepan or kettle, cook bacon until browned, stirring occasionally. Remove bacon from pan and sauté onion in bacon fat until soft. Sauté garlic 15 seconds and add stock, potatoes, carrots, cilantro, lime juice, dill and anise seed. Bring to boil and simmer 20 minutes. Blend in cream, add catfish cubes and simmer 3 minutes until the fish is cooked. Serve with hot French bread and green salad. Either beer or a Riesling would go good with this.
Hooo! That sounds good Oldsarge!
I am gonna try that, have you tried it with any shellfish ? mussels etc?
I only ask because they are plentiful here and I like em for texture.
Glad to see people still use bacon fat, thats some tasty stuff!
I've never tried it with shellfish but there's no reason that it wouldn't work. Shrimp seems like a good choice and I'd imagine that sheepshead, with its definite crab-like flavor, might be even better. I'd eat it with mussels, but no one else in my family would. :(
Cilantro is the American name for Coriander.
I assume you know what Coriander is?
I don't have any at hand but if it lasts long enough to photograph the next time I make it, I'll post 'em. The problem is keeping my spoon out of it long enough to grab the camera" :D
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