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Bluefish Chowder Tasty Recipe.
Bluefish should be eaten very fresh. Look for flesh with a deep, rich color with a firm texture. Bluefish soft-textured, moist flesh is dark and has a high oil content, making it quick to spoil. When concentrated, fish oils can create a strong fishy flavor. Bring the kosher salt, water, and herbs to a boil, simmer five minutes, then let cool. Pour brining mixture over the fish in a glass or stainless steel container, and refrigerate for one hour. Drain and pat dry with a paper towel before cooking. This will improve the texture of bluefish and will lighten the flavor as well as retain the oils that confer the full health benefits associated with eating fish.
Bluefish Chowder Recipe - easy recipe how to cook bluefish chowder with bacon, celery, pepper, basil, parsley, tarragon, rosemary, butter, onions, potato, flour, and evaporated milk.
Ingredients:
- 1 lb fresh Bluefish fillets, cut in 1" pieces
- 3 bacon slices, cut in 1" piece
- 1 cup celery, chopped
- 1/2 tsp fresh parsley, chopped
- 1/4 tsp pepper, black
- 1/2 tsp basil, dried
- 3 tsp butter
- 13 oz evaporated milk
- 2 onion, med, chopped
- 2 potato, large, peeled/cubed
- 3 cups water
- 1 1/2 tsp salt
- 3/4 tsp tarragon, dried
- 1/2 tsp rosemary, dried, crushed
- 3 tsp flour
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Serves/Makes: 8
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How to cook Bluefish Chowder:
- Partially cook bacon in a large Dutch oven over medium heat until slightly browned
- Add onion, and cook until onion is tender and bacon is crisp.
- Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown.
- Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender.
- Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.
Notes:
The quality of the flesh, and thus its flavor, is the best if the bluefish is gutted and iced as soon as possible after capture. Remove the dark, oily strip that runs down its center before cooking to avoid a fishy taste.
This recipe for Bluefish Chowder serves/makes: 8. It is delicious, simple, and very affordable dish.
Main Ingredient: Bluefish
Preparation Method: Soup
Cuisine: American
How to clean Bluefish:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales with a fish scaler or small, dull knife. Using short strokes, work from the tail to the head.
How to fillet Bluefish:
Blues have small scales and soft flesh, making them easy to fillet. With the bluefish lying on its side, insert the sharp knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet. To skin the fillet, place it on a board, skin side down. Run a thin, sharp knife along the fillet between the flesh and the skin. Using fish pliers, pull out the pin bones.
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