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Rockfish Chowder Recipe
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| Author: Paul Gibson (216.12.91.9) - 01/07/2003 (14:38) |
| E-mail: pgibson@telephoneservices.com |
ROCKFISH CH0WDER
1/4 lb. salt pork (I use bacon) 3 sliced med. onions 5 sliced or diced pared medium potatoes 4 tsp. salt 1/4 tsp. pepper 3 cups boiling water 1 1/2 lbs rockfish 1 quart of milk scalded (whole milk) 1 cup undiluted evaporated milk 3 tablespoons butter or margarine (I use butter)
1. Cut pork or bacon into 1/2 inch cubes; cook in a large kettle till brown; remove bits; reserve. 2. Add onion to pork fat; cook till tender. Add potatoes, salt, pepper, water. 3. Place fish, cut into medium size pieces, on top; cover; simmer 25 min. or until potatoes are tender. 4. Add milk, evaporated milk, butter, pork bits; heat.
Serve with oyster crackers.
Author: Mike Hunt ( submitted by Mel Goodman )
ROCKFISH CRABMEAT
Ingredients:
A 15-20 lb rockfish
Crab seasoning
1 lemon
2-3 Tbsp vinegar
*plus whatever you put into your favorite crab cake recipe
Directions:
Clean and filet the rockfish, removing the darker grey meat at its underside.
Cut the meat into roughly 1 -1/2" square chunks. Put in a pan of water with
crab seasoning, the juice of 1 lemon (less if desired), and vinegar. Boil the
meat until its translucent color is gone. If it breaks open and you can see red
lines, then boil it longer. It should look smokey white. Drain the meat in a
colander, then lay it in a pan to cool. You can now use this in your favorite
crabcake recipe in place of crabmeat. You can also freeze the meat to use
later.
Crab Meat Recipes from MD Dept of Agriculture
- from TennesseeHook and Cook - use side menu or scroll down thru the recipes
Recipe Goldmine - Recipe Goldmine is the home of over 45,000 recipes from around the world, including our famous collection of restaurant and clone recipes.
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