Mock Lobster Chowder
Since this is the time of year when we are clearing out our remaining freezer stores here is a tasty suggestion. Any walleye, bass, or ocean caught fish like halibut, cod, rockfish, etc. that you remove from the freezer should be thawed in cold water, then soaked in either milk or 7 UP soft drink for at least an hour to remove off taste. This really helps!
Use white meat fish in chowders or turn thicker fillets into Mock Lobster. (see below)
2 Tbsp butter
½ onion minced
4 or 5 strips of bacon
4 or 5 fresh mushrooms sliced or chopped
1 stalk celery
4 cups chicken stock
1 cup clam juice
Old Bay seasoning, about 1/8 tsp or to taste; plus salt and pepper to taste
4 small potatoes diced,
2 cans (12 oz) evaporated milk
½ cup flour to thicken
2 lbs cod, or any thicker white fish fillets
Cook and crumble bacon. Saute onions, celery, mushrooms in butter. Cook potatoes in clam juice for 10 minutes then add to sauteed onion/celery/ mushrooms. Add 1 can evaporated milk to potatoes and then add fish. Simmer on low heat for 10 minutes.
Add flour slowly to remaining evaporated milk then add Old Bay seasoning and salt and pepper to taste. Heat for 8 to 10 minutes on low heat until hot. Top chowder with crumbled bacon and parsley.
Serve with crustini bread or French bread.
Mock Lobster —
Cut fish fillets that are 1 inch or more in thickness into 1 ½ inch or 2 inch pieces.
Bring to boil 2 ½ quarts water with 1/3 c salt plus ¼ cup sugar plus 1 can of Sprite or 7 UP.
Once boiling add 5-6 pieces of fish. Fish will sink and then begin to rise to surface. At this point remove floating pieces to paper towels. Serve hot with drawn butter and lemon. Yummy!