Rockport Fish Chowder Recipes

FISH CHOWDER

Steps:

• In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.

FAVORITE FISH CHOWDER

Steps:

• In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

SLOW-COOKER FISH CHOWDER

Steps:

• Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
• Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
• Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

FISH CHOWDER

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

ROCKPORT FISH CHOWDER

Steps:

• Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
• Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
• Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
• Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
• Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
• Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

ROCKFISH CHOWDER (AKA ROCK CHOWDER)

Steps:

• in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
• Add all liquid ingredients, garlic and potatoes.
• Simmer for about 20 minutes or until potatoes are soft.
• Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
• Add parsley last and sprinkle with fresh grated parmesan cheese when serving.

SLOW COOKER FISH CHOWDER

Steps:

• Serve and enjoy.