A Bluefish chowder recipe courtesy of Bob and Doreen Ernst.
Talking to Bob and Doreen one day, Doreen commented that the recipe section was looking a little light on recipes! They said they had one that they tried and just loved it. especially Bob. He gave the bluefish chowder recipe BIG thumbs up!
Here comes the recipe…
- 1-2 lbs. of chunked bluefish fillets, skinned and red center line cut out
- 2 medium onions, chopped
- 2 stalks of celery chopped
- 2 medium or large potatoes, chunked
- 2 carrots, sliced
- 7 tbsp. of butter
- 8 oz. white wine (pinot grigio)
- 3 (14 0z.) cans of chicken broth
- 1 heaping tbsp. fresh tarragon (or dried tarragon spice)
- 8 oz. heavy cream
- Sea salt, ground pepper
Saute’ onions, celery, carrots and potatoes in a large skillet with 4 tbsp. of butter. Season to taste with sea salt and fresh ground pepper. When onions are translucent, transfer all vegetables to stock pot. Pour chicken broth into stock pot; bring mixture to a low boil. Boil for 10 minutes. Meanwhile, saute’ chunked bluefish with 3 tbsp. of butter in the same large skillet used for the vegetables. When fish is cooked, add it to the stock pot and stir gently. Add white wine to the stock pot and stir gently. Add tarragon to the stock pot, reduce heat to low. When mixture has completely stopped boiling, add the heavy cream (if you add the cream while the mixture is boiling, the cream will curdle). 🙄 Stir for about 2 minutes, and then serve immediately.
If I were to try and make this recipe mine…I would have to add some corn and some red pepper flakes to kick it up a notch. 😉
Refrigerate leftover… yummy!
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Have a VERY merry and fishy Christmas!
Mike and Vivian Foate