recipe here for tautog chowder

[Jim in CT]

A long time ago, there was a killer recipe posted here for tautog chowder, it may have been created by an original memmebr who passed away? I can't find it at home, and I will soon have some tautog to cook. Anyone have that recipe?

Thanks.

[Nebe]

Crafty angler's recipe. DZ posted it
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[DZ]

Here you go in time for tog season. Just remember to let the real big tog go and keep the smaller specimens which still offer plenty of meat.

Original recipe was Ed Noll's but the late Chuck Vietry liked it so much he made it for our fishing club every winter.

“Drunkin Blackfish Stew”

Marianne Noll's recipe:
quarter cup butter
one medium potato diced
2 carrots sliced
half cup celery sliced and diced
one cup mushrooms
two ten and three quarter ounce cans of potato soup
one and one half cups milk
one teaspoon salt
half teaspoon pepper
one teaspoon Worcestershire

Ed's recipe:
quarter cup butter
one medium onion diced
two medium potatoes diced
half cup celery sliced and diced
two cans cream of potato soup
two or three cups fresh homemade fish stock (or clam juice)
couple of dashes of Worcestershire
salt and pepper to taste
one to two pounds of fish (blackfish) - if you use clam juice add some other fish that will flake like flounder or sea bass
one teaspoon salt
one half teaspoon pepper
Vermouth

Sauté onions in butter. Add potatoes, celery and fish stock or clam juice and cook until potatoes are al dente before adding potato soup. Add fish when broth is boiling. Salt and pepper to taste. Add vermouth (not to taste, you don’t want to overwhelm) but up to a quarter cup… but add slowly until you know something is there but you're not sure what. Try to make sure that there's plenty of fish and potatoes. I've added mashed anchovy but, like the vermouth, just enough to know it’s there.

[bassballer]

Ive gone to a couple NPT club meetings for the sole purpose of eating this chowder!!

[Jim in CT]

Thanks guys. I made this a few years ago, and I couldn't believe how good it was.

[Jim in CT]

Also, to make homemade fish stock, can I just let the tautog carcass sit in fresh water for a bit? I thought the recipe that I followed, had detailed instructions on how to make insanely good fish stock.

[MakoMike]

Originally Posted by Jim in CT

Also, to make homemade fish stock, can I just let the tautog carcass sit in fresh water for a bit? I thought the recipe that I followed, had detailed instructions on how to make insanely good fish stock.

To make the fish stock, add the gutted fish carcasses to the pot with about 3 quarts of water, add a large onion, 4 stalks of celery and 5 carrots, all finely chopped and simmer for an hour of more, uncovered. When done strain the stock through a fine mesh sieve.

[Nebe]

Originally Posted by bassballer

Ive gone to a couple NPT club meetings for the sole purpose of eating this chowder!!

I did too ! 😂😂
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[spence]

Originally Posted by MakoMike

To make the fish stock, add the gutted fish carcasses to the pot with about 3 quarts of water, add a large onion, 4 stalks of celery and 5 carrots, all finely chopped and simmer for an hour of more, uncovered. When done strain the stock through a fine mesh sieve.

And when he says simmer keep it very gentle and skim off any scum that collects on the surface. Don't ever let it boil. Personally I wouldn't go a full hour...

You could also consider adding a little white wine, a few bay leaves, some whole black pepper corns and a few fresh herbs.

Don't forget to remove the gills or any blood that could be hiding about. Just clean heads and bones is all you really want.

And if you have any other fresh racks, fish stock is a lot better with multiple kinds of fish. But doing just one is still better than nothing...

[Jim in CT]

Originally Posted by spence

And when he says simmer keep it very gentle and skim off any scum that collects on the surface. Don't ever let it boil. Personally I wouldn't go a full hour...

You could also consider adding a little white wine, a few bay leaves, some whole black pepper corns and a few fresh herbs.

Don't forget to remove the gills or any blood that could be hiding about. Just clean heads and bones is all you really want.

And if you have any other fresh racks, fish stock is a lot better with multiple kinds of fish. But doing just one is still better than nothing...

Sincere thanks Nebe, DZ, Mako Mike, Spence!

Going toggin on 11/15, I think, around Newport. Never been fishing around Newport.

Nebe, in your opinion, are there any species around here that aren't good to use to make stock? I assume sea bass is also pretty good.

[spence]

Originally Posted by Jim in CT

Nebe, in your opinion, are there any species around here that aren't good to use to make stock? I assume sea bass is also pretty good.

Yes, black sea bass is ideal. Just stay away from anything oily...so sea bass, striper, fluke, blackfish etc... are all good.

[Nebe]

I agree with spence. Blue fish stock would be a nasty idea.

The drunken blackfish stew was so damn good and I always wondered what chuck used to thicken it... Potato soup! Hahaha. Any port in a storm I guess
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[Jim in CT]

I cannot wait to make this again, thanks guys.

Just reading the recipe is triggering a Pavlovian response.

[spence]

A lot of times if I don't have racks to make stock I'll just sweat open clams in white wine with some aeromatics and you can get a decent amount of liquid. Much better than that bottled stuff, plus you get to eat the clams.

As an aside...this is ridiculously easy stew recipe with easily available ingredients. The garlic bread is so good.

http://www.foodnetwork.com/recipes/m...ad-recipe.html

[Dick Durand]

I made the fish stock on Wednesday and the chowder yesterday for dinner . . . a tasty treat. Thanks for posting, Dennis.

[Jim in CT]

Thanks to all for posting the recipe for the chowder and the recipe for the fish stock.

Went fishing Sunday, brought home a nice mixed bag. Made the chowder Sunday night (I was so friggin tired but it was worth it) and the chowder last night. For the stock, I used 1 gutted carcass from a blackfish, and 1 from a seabass, and part of a cod rack.

I followed the drunken chowder recipe, it was unfreakinbelievable. I don't have the $$ to do another 6-pack trip, but I may have to get on one of the Pt Judith party boats one time. It was "slap your grandma" good.

Thanks again to all.

And if yo uhaven't tried this recipe, I can't recommend it enough.

[Nebe]

Chuck is smiling right now knowing someone made his drunken blackfish stew !
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[Jim in CT]

Originally Posted by Nebe

Chuck is smiling right now knowing someone made his drunken blackfish stew !
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I hope so! I hope to buy him a beer to say thanks when I see him on the other side.

My 9 year-old is home sick from school, minor cold. He called me at noon screaming into the phone, "what is in that chowder, it's the best soup I have ever tassted, it's better than Gram's chicken noodle soup oh my God!!"

[Nebe]

Vermouth 😂
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[Jim in CT]

Originally Posted by Nebe

Vermouth ��
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That's funny right there.

I made a batch with no vermouth for my kids and my brother who doesn't drink.

[DZ]

Originally Posted by Jim in CT

I hope so! I hope to buy him a beer to say thanks when I see him on the other side.

My 9 year-old is home sick from school, minor cold. He called me at noon screaming into the phone, "what is in that chowder, it's the best soup I have ever tassted, it's better than Gram's chicken noodle soup oh my God!!"

I swear I can hear Crafty laughing with that big ole smile of his.

[JohnR]

Originally Posted by Jim in CT

It was "slap your grandma" good.

Thanks again to all.

And if yo uhaven't tried this recipe, I can't recommend it enough.

Chuck Approves