Blackfish Chowder

I found this recipe on www.nyseafood.org after buying some fresh blackfish from a market in newport beach, ri. Blackfish is also known as tautog, and is firm bodied and mild flavored, somewhat like sea bass. The chowder is thick, creamy, and a little sweet. Try using needle-nose pliers to pull out the blackfish bones. You'll want to get them all before you cut up the fish. Ironically, i can't find blackfish near my home, so i substitute sea bass. It works well. Let me know if you find another fish that works.

Steps

Rinse fish and pat dry.

Cut into bite sized and set aside.

In a small skillet saut bacon until crisp.

Remove bacon , blot excess fat with paper towels , crumble and set aside.

Discard bacon dripping except for approximately 2 tablespoons.

Add onions and saut in bacon fat until tender but not brown.

Transfer onions to a deep saucepan and add potatoes and water.

Cover and bring to a gentle boil.

Reduce heat and simmer for 10 minutes.

Add fish and simmer for about 10 more minutes or until fish and potatoes are done.

In a small bowl combine flour and clam juice and stir with a fork until smooth.

Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.

Stir in evaporated milk , butter and salt and pepper to taste.

Continue heating over medium heat until chowder thickens.

Garnish with crumbled bacon before serving.

Ingredients

blackfish fillet, bacon, onion, red potatoes, water, flour, clam juice, evaporated milk, butter, salt, white pepper