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{"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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