Re: [CH] Recipe request
The Old Bear (oldbear@arctos.com)
Mon, 01 Jun 1998 08:29:45 -0400
In Chile Heads' Digest, v.4 #442, Frank Hashek wrote:
>Date: Sun, 31 May 1998 15:20:21 -0500
>From: "Frank J. Hashek" <pepperking@mindspring.com>
>Subject: [CH] Recipe request
>
>Does anyone have the recipe for Legal Seafood's Fish Chowder?
>If so, would you please post it or e-mail it to me?
>TIA, Frank
Legal Sea Foods is one of Boston't best known and favorite sea
food restaurants with several locations in the area. (I believe
they may have a location in Washington, DC as well.) It is run
by the Berkowitz family and derives its name from its humble
beginnings as a neighborhood fish market which gave a long-forgotten
type of trading stamps -- "Legal Stamps" -- as a premium to its
customers.
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 0-385-23183-0 :
Inaugural Fish Chowder
----------------------
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 white-fleshed fish
we fillet as well as a generous mixture of white-fleshed
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.
1/2 cup butter
3 cups diced onions
1/4 cup finely grated carrots
2 tsp minced garlic
1/2 cup flour
12 cups concntrated Fish Stock
4 pounds chowder fish fillets, such as 2 pounds
cod, 1 pound monkfish, and one pound cusk
2 cups light cream
1/2 cup finely grated Monterey Jack cheese
salt
freshly grate black pepper
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.
6 pounds fish frames,
with gills and intestines removed
1 stalk celery
1 carrot, sliced
2 onions, sliced
4 peppercorns
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 1-cup amounts, and freeze. (Makes
about 8 cups.)
Enjoy!
Cheers,
The Old Bear