INGREDIENTS

INSTRUCTIONS

FISH STOCK
While not exactly a Chile Head's recipe, this comes from the Legal Sea
Foods Cookbook by George Berkowitz and Jane Doerfer (Doubleday, 1988) ISBN
0-385-23183-0 :
We made hundreds of gallos of this chowder for a gala event featuring the
food of selected restaurants from around the country for the 1981
Predidential Inaugural in Washington. People say they've never had chowder
as flavorful as ours. Its unique taste derives from a concentrated Fish
Stock made from the fish trames remaining from the white-fleshed fish we
fillet as well as a generous mixture of white-fleshed fish such as cod and
monkfish. This chowder recipe is delicious, but it will never taste quite
the same as Legal's because you can't approximate the concentrated fish
base at home. The chowder tastes best if you prepare it a few hours in
advance to allow the flavors to meld.
Heat the butter in a large saucepan until softened, and saute the onions,
carrots, and garlic in it, stirring frequently, about 5 minutes. Remove
from heat and slowly stir in the flour. Return to the heat, and cook,
stirring, for about 4 minutes. Meanwhile, begin heating the stock in a
large pot. Whisk the stock into the flour mixture. Bring the stock to a
boil, whisking constantly, then reduce the heat and simmer for 10 minutes.
Add the fish and simmer about 10 minutes longer. Stir in the cream and
cheese, and simmer until the cheese melts, about 5 to 8 minutes. (You won't
distinguish the cheese as such, it is incorporated into the chowder.)
Reheat the chowder slowly so the cream doesn't boil.
Makes about 3 quarts.
Fish Stock
Our fish stock includes a carrot, which adds a mellow flavor.
Chop the fish into pieces. Place the pieces in a large enameled or
stainless steel casserole along with the celery, carrot, onions and
peppercorns. Cover with 3 quarts of water. Bring the water to a boil, lower
the heat, and simmer for about 30 minutes.
Strain off the stock and boil it 25 to 30 minutes to concentrate the
flavor. If you wish, clarify by pouring through coffee filters before
storing.
Measure the stock into 1-cup amounts, and freeze. (Makes about 8 cups.)
Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on Jun
01, 1998

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