Tuesday, April 26, 2011

Sheepshead Fish Recipe: Chowder

Looking for a good sheepshead fish recipe? Maybe something a little different? Okay, I’ll admit that I’m not usually a big fan of fish chowder, but sheepshead chowder is different. I think that’s because sheepshead taste a lot like lobster, so it fits perfectly well with the other chowder ingredients. Give this at least one try before turning up your nose at it! It’s really good – I promise! If you want another sheepshead fish recipe, click the link above.

Sheepshead Fish Chowder recipe


6 slices bacon
¼ cup diced celery
½ cup green onions, thinly sliced
1 pound sheepshead fillets, cut into 1-inch cubes
2 cans Campbell’s potato soup
2 soup cans water
1 cup heavy cream
½ stick butter
1 small bag frozen corn, thawed
1 teaspoon minced garlic
1 teaspoon black pepper
1 teaspoon ground red pepper
Grated parmesan cheese

Directions: Fry bacon until crisp, in a Dutch oven. Drain on paper towels. Pour off all but 1-2 tablespoons drippings.

Sauté celery, onions, and fish in bacon grease until veggies are tender. Reduce heat and add soup and water. Stir until smooth.

Add cream, butter, corn, garlic, black pepper, and red pepper. Crumble bacon and toss it in the pot. Taste the chowder to see if it needs salt.
Cover and simmer for 20 minutes, stirring occasionally. If you prefer a thinner chowder, add milk or water. For a thicker chowder, simmer uncovered.

Serve chowder in soup bowls and top with parmesan cheese. Yum!

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