Matunuck Fish Chowder

11 ingredients
1 steps

Ingredients

  • 12-15 ounces chicken broth
  • 3 chicken bouillon cubes
  • 2 pounds fresh/frozen Striped Bass
  • 1 large Valida onion
  • 1 tablespoon olive oil
  • 46 ounces clam juice
  • 64 ounces V8 juice
  • 15.5 ounces mild salsa
  • 90 ounces diced potatoes
  • 1/2 stick real butter
  • Oyster Crackers or Seasoned Croutons

Directions

  1. 1
    {"0":"In a 5 quart heavy bottom cooking pot add chicken broth and three dissolved bullion cubes.","2":"Add fresh or frozen Striped Bass, cover and simmer gently until almost flaky. Set aside to cool.","4":"In a 10-12 quart heavy bottom pot, saute minced onion in olive oil.","6":"Add drained potatoes, salsa, clam juice and V8. Using low heat, bring mixture to a gentle simmer.","8":"Boning Fish: Using fingers, carefully separate fish flakes from fish carcass. Add flakes to broth. Strain fish liquid to remove remaining debris. Add to broth.","10":"Add butter and season with Chef Paul Prudhomme's Seafood Magic and Tuscan Spicy Garlic Blend to taste.","12":"Serve with Oyster crackers or Herb Seasoned Croutons."}

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