It’s been a while, but we’re back! Chef Carlos, Fish Chowder and how to make stock

So it’s been a while……way too long (no comment, Kate Lufkin)…..since I posted anything on my blog but I am back and we are shooting a bunch of new episodes of Inspired Cooking and I will be posting recipes and photos to go along with the new episodes.  For my first show back I felt it fitting to go to Boston to Steve Connolly Seafood (http://www.steveconnollyseafood.com/), who have been very supportive of Inspired Cooking and have allowed us to invade their plant and kitchen before.

I wanted the very talented Chef Carlos, the man in charge of all things culinary at Steve Connolly, so show me an easy and delicious recipe that could easily be recreated at home.  I am of the mindset to try and use whole fish lately–it’s just better all around and nothing gets wasted (you know I hate to waste, it’s the Yankee in me) so I asked him to show me how to make a fish stock.  I have not had any formal training so things like stock give me pause…..but it really is as easy as pie…..well, even easier than pie!  So here’s the recipe and some photos to help along the way.  It came out gorgeous and flavorful—you will want to make some asap!

CHEF CARLOS’ FISH STOCK

5+ haddock or cod bones washed in cold water
1 gallon water
1 cup diced onions
1 clove of garlic
1 rib of celery
1 bay leaf
1 teaspoon of salt
1 teaspoon of pepper
½ teaspoon of thyme
½ cup dry white wine

Place all of the above in a large pot and boil for 45 minutes, first bringing to a rapid boil and then reducing to a simmer. Strain hot stock through a fine colander or multi layers of cheesecloth.  Place in individual containers and cool, uncovered.  Cover and store.*

Use within one week or freeze for up to a month.

*I freeze all of my stocks in zip top bags.  Pour stock in the bag, zip close and lay on a baking sheet.  Freeze flat and the frozen stock can be stacked and takes up less room than in a container.

It is so worth it to take the time to make this stock.  You don’t have to babysit it, just put the ingredients together and leave it alone once it has come to a boil.  It will enhance any dish from a seafood pasta to a risotto to a soup!

Now, on to the chowder, which uses this gorgeous stock.  I wish I had brought some of my homemade oyster crackers to go with it! This is a light chowder, not heavy or thick with cream, which showcases the stock and the fresh haddock.  It is amazing!

CHEF CARLOS’ FISH CHOWDER*

1 onion—small dice
3 tablespoons unsalted butter
1/2 cup celery (peeled)–small dice
1 tablespoon garlic, minced
1 gallon fish stock
3+ haddock or cod fillets—1/2 inch dice
1 cup half & half or light cream
½ cup all purpose flour
½ teaspoon pepper
1 teaspoon salt

Saute onion in the butter for about three minutes until tender in a large soup pot.   Add garlic and celery and cook until celery is tender.

Add the flour and stir gently for two minutes.
Add the fish stock and bring to boil.

Stir occasionally until it thickens—about 20 minutes.

Add the fish.  Cook for ten minutes.  Reduce heat to low.

Add the cream or half & half and simmer for one minute and remove from heat.  Season with salt and pepper to taste.

*for the episode, Chef Carlos used a roux.  However, this recipe is made with flour added in to the vegetable mixture which will achieve the same result, which is to thicken the broth.

If you have any questions on the episode or the recipe, please post a comment below.  Additionally, if you have any ideas for someone on Cape Ann or the North Shore that should be featured on an episode of Inspired Cooking, please email me at laurielufkin@yahoo.com.

Thanks for watching and being so supportive of my show, my crazy hobby, my requests for votes for my cooking contests and of all of my culinary endeavors!

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