Recipe - Inaugural Fish Chowder

One half cup Butter
3 cup Diced onions
One fourth cup Finely grated carrots
2 teaspoon Minced garlic
One half cup Flour
12 cup Concntrated Fish Stock
4 pound Chowder fish fillets; such
as 2 pounds cod, 1 pound
monkfish, and one pound
cusk
2 cup Light cream
One half cup Finely grated Monterey Jack
cheese
Salt
Freshly grate black pepper

FISH STOCK
6 pound Fish frames; with gills and
intestines removed
1 Stalk celery
1 Carrot; cut or sliced up
2 Onions; cut or sliced up
4 Peppercorns

While not exactly a Chile Head's recipe, this comes from the Legal Sea
Foods Cookbook by George Berkowitz and Jane Doerfer (Doubleday, 1988) ISBN
0385231830 :

We made hundreds of gallos of this chowder for a gala event featuring the
food of selected restaurants from around the country for the 1981
Predidential Inaugural in Washington. People say they've never had chowder
as flavorful as ours. Its unique taste derives from a concentrated Fish
Stock made from the fish trames remaining from the whitefleshed fish we
fillet as well as a generous mixture of whitefleshed fish such as cod and
monkfish. This chowder recipe is delicious, but it will never taste quite
the same as Legal's because you can't approximate the concentrated fish
base at home. The chowder tastes best if you prepare it a few hours in
advance to allow the flavors to meld.

Heat the butter in a large saucepan until softened, and saute the onions,
carrots, and garlic in it, stirring frequently, about 5 minutes. Remove
from heat and slowly stir in the flour. Return to the heat, and cook,
stirring, for about 4 minutes. Meanwhile, begin heating the stock in a
large pot. Whisk the stock into the flour mixture. Bring the stock to a
boil, whisking constantly, then reduce the heat and simmer for 10 minutes.

Add the fish and simmer about 10 minutes longer. Stir in the cream and
cheese, and simmer until the cheese melts, about 5 to 8 minutes. (You won't
distinguish the cheese as such, it is incorporated into the chowder.)
Reheat the chowder slowly so the cream doesn't boil.

Makes about 3 quarts.
Fish Stock

Our fish stock includes a carrot, which adds a mellow flavor.

Chop the fish into pieces. Place the pieces in a large enameled or
stainless steel casserole along with the celery, carrot, onions and
peppercorns. Cover with 3 quarts of water. Bring the water to a boil, lower
the heat, and simmer for about 30 minutes.

Strain off the stock and boil it 25 to 30 minutes to concentrate the
flavor. If you wish, clarify by pouring through coffee filters before
storing.

Measure the stock into 1cup amounts, and freeze. (Makes about 8 cups.)
Posted to CHILEHEADS DIGEST by The Old Bear oldbear@arctos.com on Jun
01, 1998