Tuesday, October 11, 2011

Laura Is Cooking...Grandma's Chowder


The secret to my Grandma's Fish Chowder is....fish heads.  If you are squeamish about fish heads, then this is not the recipe for you!  Also, my Grandma was always called "Mema", so that's what I am going to call her from now on!  Here's how I made the delicious 8 qts. of chowder pictured above:


Ingredients


Fish head or heads weighing approx. 4 1/2 to 5 pounds.  (Easier if you have one large head, like a Grouper. Mine weighed 4 3/4 pounds. Scale, remove gills and cut in half. You can also use the skeleton.)
2 large white onions, diced
1 head regular celery (not celery hearts), diced
1 lb. carrots, divided, dice half, slice half
8 cloves garlic, diced or pressed
2 cups olive oil
2 bay leaves
1 tbsp. Old Bay seasoning
2  cans 14 1/2 oz diced tomatoes
1  can 8 oz. NSA tomato sauce (trust me, you won't need any more salt)
2 pkgs diced potato and onions (I use Simply Potatoes) or cut up and dice 3 lbs. potatoes
1 med. zucchini, sliced in half lengthwise, then cut into half moons
1 small yellow squash, ditto
1 bell pepper, diced
2 red jalapenos, seeds removed, diced
fresh ground black pepper
some fresh parsley




1. LARGE stockpot on medium, heat olive oil on medium until fragrant, add 1 diced onion, half the celery (including the tops), and the diced carrots.  Cook, stirring occasionally, until onions are slightly transparent.  While this is cooking, make a cheesecloth package for each half fish head or skeleton.  When diced vegetables are half cooked, add half the garlic (diced or pressed), stir briefly, grind some black pepper and add bay leaves and Old Bay seasoning.


2. Lay cheesecloth packages on top of vegetables, add enough water to just cover the fish heads.  Turn heat to high until water is at a full, rolling boil, turn down to simmer, put lid on pot.  Cook for about 45 minutes, until a rich broth is formed. 


With a couple large slotted spoons, gently lift fish head packages into a colander resting in a large pot, let drain and cool.  


3. Add cans, packages and remaining diced vegetables to pot, turn heat up to high until just boiling, turn down to simmer.




4. Pick meat from fish heads, discarding bones, plates, fins, eyes, gooey bits.  Only add nice clean white fish to pot:






5.  Continue to cook soup, until potatoes are just beginning to be tender, add parsley and meat from fish. Simmer for a few minutes, and taste to check if you need to correct seasoning.  I added a couple of shakes of Crystal hot sauce and a little more Old Bay.  

This makes a spicy chowder, serve with crusty bread or your favorite rolls, you will want to mop the bowl clean.  I had a glass of Pinot Grigio, but you can drink whatever you like.

This chowder freezes easily or serves a multitude!  Mema used to make big pots of soup to serve in her diner.



You can see how every bite has fish in it.  Enjoy!