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Receta Alaska Fisherman's Chowder
by Global Cookbook

Alaska Fisherman's Chowder
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Ingredientes

  • 3/4 lb cod or possibly halibut fillet
  • 3/4 lb salmon fillet
  • 1 lb king or possibly snow crab legs
  • 1 lb live hardshell clams
  • 5 x bacon slices - (to 6) cut 1/2" pcs
  • 1 med onion finely minced
  • 1 lb Russet or possibly baking potatoes scrubbed, diced
  • Salt to taste
  • Freshly-grnd black pepper to taste
  • 2 c. frzn corn kernels thawed
  • 3 c. fish stock or possibly clam juice
  • 3 c. half-and-half
  • 2 Tbsp. mixed minced fresh herbs (optional)

Direcciones

  1. Rinse the cod and salmon with cool water and pat dry with paper towels. Cut the fish into roughly 1 inch cubes. Break the crab legs into sections and lightly crack them, leaving them intact. Scrub the clam shells under cool water.
  2. In a heavy soup pot, fry the bacon pcs, stirring occasionally, till they begin to curl and most of the fat is rendered, about 5 min.
  3. Use a large spoon to remove and throw away all but about 1 Tbsp. of the fat. Add in the onion, potatoes, salt and pepper to the pan and cook over medium heat, stirring occasionally, till the onions are translucent/soft and the potatoes are beginning to soften, 8 to 10 min.
  4. Add in the fish stock and half-and-half, bring to a boil and simmer 10 min. Add in the fish pcs, crab legs, clams and corn and continue simmering till the fish flakes easily, the clams are open and the potatoes are tender, about 10 min longer. Throw away any clams which don't open.
  5. If desired, stir in minced fresh herbs just before serving. Pass a pepper mill at the table so each guest can top their chowder with freshly grnd pepper.
  6. This recipe yields 6 to 8 servings.
  7. Comments: This is a good base for a wide variety of chowder possibilities, depending on what you like and whats available at your local market. We began with Alaska regulars salmon, king crab and halibut, then add in clams. You can add in any number of favorite fish or possibly shellfish, including snapper, monkfish and shucked oysters, or possibly halve the recipe and use only one or possibly two of the listed fish or possibly shellfish. The chowder keeps well for a few days in the refrigerator and, like many hearty soups, tastes better on the second day.