Posted By: Gary Makely (VIEW COUNT: 4418) PRINT
1-2 lbs of boneless skinless bluefish filets
1 pint half and half (or cream or evaporated milk)
1 cup of fish broth (or water)
1 small onion
1 medium potato
1 large can of mixed vegetables
1 tsp. Parsley
1/4 tsp. Dill
1 pinch of basil (optional)
salt and pepper to taste
2-3 Tbs Butter
First, I need to give credit where credit is due - the following tips and recipes came from my Father-in-law, Lee Earnhardt and my late Mother-in-law, EmmyLou.
First off, the preparation is very important when it comes to Bluefish. Just under the skin there is a layer of dark redish-brown meat that has a very strong taste. Removing this layer greatly enhances the flavor of bluefish.
To accomplish this, I filet the bluefish, skin the filet and then remove as much of this dark meat as possible (it is not essential to get it all, just try to get most of it). If you are going to use the bluefish immediately, you are ready to go. If not, then freeze the filets in zip lock bags with enough water to completely cover them (squeeze out any excess as you zip the bags closed).
Now for the recipe:
Bring the fish broth to a boil (if you do not have any fish broth, water will do). add 1 finely diced small onion and 1 diced medium potato. When the onion becomes translucent, add the parsley, dill, basil, 2-3 tablespoons of butter and a large can of mixed vegetables. When it returns to boiling, add one to two pounds of properly cleaned Bluefish filets (see above) and cover.
Allow to boil for roughly 3-5 minutes (longer if necessary - until the flesh flakes easily with a fork). Using a fork, break apart the filets and add salt and pepper to taste.
Add the Half and Half (you can substitute 2 cans of evaporated milk or a pint of heavy cream, - heavy cream makes a wonderful chowder!).
Bring the chowder back to a simmer (almost boiling but not quite).
If you want it to have a thicker consistency, take aproximately 1/2 tablespoon of cornstarch and mix it with 1/3 cup of cold water making sure that there are no lumps. Now slowly pour this mixture into the pot while stirrng the simmering chowder. As the mixture heats, it will thicken - keep stirring the chowder to prevent sticking/burning until it reaches the desired consistency.
When you add the Bluefish filets, add any or all of your favorite seafoods - a lb. shrimp (peeled and deveined), a lg. can of crab meat, a lg. can of clams strips, a pint of oysters, a lb of scallops - it's up to you!
As you add these extra ingredients, increas the broth and half and half to keep the consistency right.