Bubbabob wrote:
> zxcvbob > wrote:
>
>
>>Is tomato-based clam chowder (I think it's called "Manhatten style")
>>supposed to have bacon in it, or is that just the creamy chowders?
>>
>>I've thawed out a bunch of whitefish fillets, and am thinking about
>>making a fish stew or chowder with some of them, and tomatoes,
>>potatoes, chicken broth, clam juice, onions, celery, peppers, thyme,
>>etc. I think I have everything on-hand except the clam juice, but I
>>don't have any fish heads and shrimp shells to make my own fish stock.
>>
>>I usually fry a couple of pieces of bacon, make a roux with the bacon
>>grease, and add milk. If I use tomatoes instead of milk and I'm gonna
>>let the potatoes do the thickening instead of a roux, do I still need
>>bacon for the flavor?
>>
>>I know whitefish is not the best choice for this, but I'm trying to
>>use up what's in the freezers. I'll add the fish when the stew is
>>nearly done so it doesn't fall apart too much.
>>
>>Thanks, regards,
>
>
> I usually make this with catfish nuggets. They hold together better and
> seem to eliminate the need for fish stock. I cook everything in the
> pressure cooker except for the fish and add it for the last 5 or 6
> minuted. Fresh corn sliced from the cob is also an important ingredient
> and I use a finely diced habanero for spice (in a 7 liter batch). I
> never use tomatoes. Replacing the milk with yogurt after the fish goes
> in works well, too. I use either bacon or well-fried salt pork, finely
> cubed.


That's Different!™

Here's what I ended up with tonight.
I sauteed a chopped onion, a jalapeno, and a little celery in a
tablespoon of lard. Then added some leftover chicken broth, a pint of
leftover canned tomatoes, a few peeled leftover cherry tomatoes, and
some bay leaves. Simmered until the vegetable were soft and it smelled
wonderfully of bayleaf, then added a bottle of clam juice, some thyme,
cayenne pepper, and a few diced waxy potatoes. And a generous pinch of
dried diced green peppers. When the potatoes were done, I added 3 or 4
whitefish fillets and a pinch of marjoram, and cooked until the fish was
flaky. It needed a little more salt, so I added some salty Thia fish
sauce -- almost a big mistake cuz it smelled so bad, but the nasty smell
dissipated quickly. I also added some fresh ground black pepper. I ate
2 bit bowlfuls for supper, and Daughter had a bowl too and pronounced it
good. There's quite a bit left.

Best regards,
Bob