CHOWDER TEXAS STYLE (SALLYE)
Try it and see.
4 slicethickly sliced bacon
1 largesweet onion
1 mediumfennel bulb
1 mediumred or yellow bell pepper
2 or 3 mediumpotatoes (golden yukon are great)
2 sprigsfresh thyme
1 largebay leaf
1 to 1-1/2 cbloody mary mix
1 or 2 cclam juice or fish stock
1 can(s)(14 oz) hunts petite diced tomatoes
1/4 ctequila (optional)
2 tsppaprika (hungarian preferably)
1 tspdry mustard
2 tspsea salt
2 tspground black pepper
1/4 cinstant potatoes (optional)
1 to 2 lbskinless firm white fish filets cod, grouper,whitefish, etc.
How to Make CHOWDER TEXAS STYLE (SALLYE)
- Cut fish filets into bite size pieces and set aside
- Peel 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
- Wash and peel potatoes and cut into 1-1/2" cubed pieces. Set aside
- Cook 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.
- Add thyme sprigs, bay leaf, salt and pepper. Cover and cook, stirring frequently until vegetables are soft but not brown. (5 to 10 minutes)
- Remove cover and add the potatoes. Replace the cover and cook until potatoes start to stick to the pan and brown (about 3 minutes),
- Stir 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.
- Crumble 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.
- Season the fish chunks with salt and pepper and add to the chowder, making sure fish is submerged. Add more water or stock if necessary.
- Alternate Method: You can add the potatoes and fish at the same time if you are in a hurry.
- For thicker chowder, you can add 1/4 cup of instant potatoes (mixed with enough water to make a paste) to the chowder.
- Replace 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.
- Fish the thyme sprigs and bay leaf out of the chowder and discard.
- Serve with a garnish of crumbled bacon and cilantro or parsley sprigs (optional)
- A good way to serve is in a tureen, and let everyone help themselves.
Great served with homemade French loaf or baguettes