Ditto the chowda in the Crockpot - the one I make is a clear broth fish chowder though - my secret Drunken Blackfish Stew...
The big trick is cooking down the tog racks with bay leaves and peppercorns after you get done filleting to make the fish stock for the base...and you can freeze the stock along with your fillets for future reference.
Oh man, I gotta do up a batch here soon...
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