sallye bates


I dreamed this recipe up based on a comment about using Bloody Mary mix in a dish. It's pretty bloody great. If you like Manhattan style chowder, you'll love this; heck, if you don't like Manhattan style chowder, you're going to love this.

Try it and see.

★★★★★ 1 vote
6-8 servings
20 Min
30 Min
Stove Top


4 slice
thickly sliced bacon
2 Tbsp
1 large
sweet onion
1 medium
fennel bulb
1 medium
red or yellow bell pepper
2 or 3 medium
potatoes (golden yukon are great)
2 sprigs
fresh thyme
1 large
bay leaf
1 to 1-1/2 c
bloody mary mix
1 or 2 c
clam juice or fish stock
1 can(s)
(14 oz) hunts petite diced tomatoes
1/4 c
tequila (optional)
2 tsp
paprika (hungarian preferably)
1 tsp
dry mustard
2 tsp
sea salt
2 tsp
ground black pepper
1/4 c
instant potatoes (optional)
1 c
1 to 2 lb
skinless firm white fish filets cod, grouper,whitefish, etc.


1Cut fish filets into bite size pieces and set aside
2Peel onion and cut into quarters, place in food processor

Remove core, seeds and membranes from bell pepper, cut into quarters and add to food processor

Peel, trim and core fennel bulb including fronds, cut into quarters and add to food processor

Pulse food processor until all items are coarsely chopped. Don't over process - 4 or 5 pulses is usually enough, use your own judgement
3Wash and peel potatoes and cut into 1-1/2" cubed pieces. Set aside
4Cook bacon in a large heavy stewpot over medium heat until crisp.

Remove bacon to paper towel but leave drippings in stewpot.

Add butter to drippings and melt. When butter begins to bubble, transfer the vegetables from the food processor to the pot.
5Add thyme sprigs, bay leaf, salt and pepper. Cover and cook, stirring frequently until vegetables are soft but not brown. (5 to 10 minutes)
6Remove cover and add the potatoes. Replace the cover and cook until potatoes start to stick to the pan and brown (about 3 minutes),
7Stir in the paprika and mustard and cook for about one minute, just until fragrant.

Add the bloody mary mix, tequila, tomatoes, and fish stock (or clam juice) and raise heat to medium high.

Stir with wooden spoon to deglaze the bottom of pan. then add one cup of water and bring to a simmer.
8Crumble half of the bacon into the chowder mix and turn heat to low to just a simmer.

Cook partially covered for about 10 minutes, then check the potatoes for tenderness.
9Season the fish chunks with salt and pepper and add to the chowder, making sure fish is submerged. Add more water or stock if necessary.
10For thicker chowder, you can add 1/4 cup of instant potatoes (mixed with enough water to make a paste) to the chowder.
11Replace cover and simmer over low heat just until the fish is cooked (about 10 to 15 minutes)

Test for doneness by mashing a piece with a fork. It should flake easily if it is done.
12Fish the thyme sprigs and bay leaf out of the chowder and discard.
13Serve with a garnish of crumbled bacon and cilantro or parsley sprigs (optional)
14A good way to serve is in a tureen, and let everyone help themselves.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southwestern
Dietary Needs: Diabetic, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy