Recipe: Blackfish Chowder 🐟🥣

Overview:

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: 209.4 per serving
• Rating: ⭐⭐⭐⭐⭐ (5/5)

Description:

Discover the savory delight of Blackfish Chowder, a creamy concoction originating from Newport Beach, RI. Blackfish, also known as Tautog, lends its firm, mild-flavored flesh to this hearty dish, reminiscent of Sea Bass. The chowder tantalizes the taste buds with its thick, creamy texture, subtly sweet taste, and a touch of smoky bacon. Whether you’ve secured fresh Blackfish or opt for a substitute like Sea Bass, this recipe promises a culinary adventure that’s sure to please!

Ingredients:

• 1 slice bacon
• 4 onions, finely chopped
• 1/2 cup water
• 1 tablespoon flour
• 2 cups evaporated milk
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 lb Blackfish (or Sea Bass), boneless and skinless, cut into 1/2-inch pieces
• 3 potatoes, peeled and diced
• Optional: clam juice for extra flavor

Instructions:

1. Preparation:

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   • Rinse the Blackfish under cold water and pat it dry with paper towels.
   • Cut the Blackfish into bite-sized pieces, approximately 1/2 inch each, and set aside.

2. Cooking the Bacon:

   • In a small skillet, cook the bacon over medium heat until it becomes crispy.
   • Once cooked, remove the bacon from the skillet, blot excess fat with paper towels, crumble it, and set it aside.
   • Reserve about 2 tablespoons of bacon drippings in the skillet, discarding the rest.

3. Sautéing Onions:

   • Add the finely chopped onions to the skillet with the reserved bacon drippings.
   • Sauté the onions until they become tender, but be careful not to let them brown.

4. Preparing the Base:

   • Transfer the sautéed onions to a deep saucepan.
   • Add the diced potatoes and water to the saucepan, covering it with a lid.
   • Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes until the potatoes begin to soften.

5. Adding the Fish:

   • Carefully add the Blackfish (or Sea Bass) pieces to the simmering potato mixture.
   • Allow the fish and potatoes to simmer together for an additional 10 minutes, or until they are both fully cooked and tender.

6. Thickening the Chowder:

   • In a small bowl, combine the flour with clam juice (if using), stirring until the mixture becomes smooth and free of lumps.
   • Gradually add this flour mixture to the pot, stirring constantly to ensure it blends evenly with the cooking liquid.
   • Next, stir in the evaporated milk, butter, salt, and white pepper, adjusting the seasoning to taste.

7. Final Touches:

   • Continue heating the chowder over medium heat until it thickens to your desired consistency, stirring occasionally.
   • Once the chowder has reached the desired thickness, remove it from the heat.
   • Garnish each serving with a generous sprinkle of the crumbled bacon before serving.

Serving Suggestions:

• Serve the Blackfish Chowder piping hot, accompanied by crusty bread or oyster crackers for a delightful meal that’s sure to warm both body and soul.

Notes:

• If Blackfish is not available, Sea Bass or any firm, mild-flavored fish can be used as a substitute.
• Use caution when handling the fish to ensure all bones are removed before cooking.
• Feel free to customize the chowder by adding additional vegetables such as carrots or celery for extra flavor and texture.

Enjoy your delicious bowl of Blackfish Chowder! 🍲✨