Leek Potato Fish Chowder for a Summer Night
Why on a hot summer day would I want to be making a fish chowder? Well, I came across a pound of salmon tails and carcasses at a local fish shop (Housewives’ Market, downtown Oakland) for $1.50. Add to that a couple of filets of red snapper (about 1 lb), some clam juice, and a large can of clams, and there’s enough chowder here for 10 people. It was actually very nourishing to have after the sun went down and the evening breezes were just beginning to stir.
VEGETABLES
- 2 huge leeks, tough greens removed, split, washed, and chopped
- 4 medium Yukon potatoes, scrubbed and chopped
- 3 or 4 small organic carrots, scrubbed and chopped
- 3-4 stalks of celery, sliced
- canola oil (2-3 tbsp)
1) Saute above slowly in a big cast iron stewpot , starting with leeks to soften a bit, then adding the rest, and moisture or broth as needed.
2) Meanwhile, fry up in your largest skillet the pieces of salmon carcass, till meat loses its pinkness a bit. Cool slightly, and flake off the meat to reserve.
3) Put salmon carcasses (tail, spine, etc.) in a 2 qt stock pot with water to cover plus 2 or more jars of clam juice and simmer 30-45 minutes, adding aromatic vegetables for flavoring:
FISH BROTH
- Salmon carcasses
- 1 small onion
- celery stalk and leaves
- As much clam juice as you can find
- other flavorings as desired
OTHER SEAFOOD
- 1 lb red snapper or other firm white fish (easy to debone)
- 1 large can of clams and juice
4) While broth is simmering, prepare red snapper:
cut in chunks, deboning, and throwing in any flesh that is hard to separate from bone into the fish stock.
5) When flavorful and fish has fallen off bones, strain the solids out of the broth, and add broth to the stewpot with the vegetables.
6) When carrots and potatoes are done, add deboned chunks of snapper and simmer about 7-10 minutes. Add clams and reserved salmon meat towards the end.
7) Add some anisette liqueur to taste (3 tbsp), some warm (but not hot) ground chile powder, salt and black (or white) pepper to taste.
Serve in large soup crocks with fresh chopped parsley, warm crusty French bread, fresh butter lettuce salad.
