Fish Chowder

donna

Brev. Brig. Gen'l
Forum Host
Joined
May 12, 2010
Location
Now Florida but always a Kentuckian
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Fishchowder
Nate Steiner [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Fish Chowder

"Fry a few slices of salt pork, cut the fish in small pieces, pare and slice..(Some) potatoes; add a little onion chopped fine. Place all in layers in the kettle, season with salt and pepper. Stew over a slow fire thirty minutes."

From: "Confederate Camp Cooking", collected by Patricia B. Mitchell..
 
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Fish Bisque

Here is another recipe from "Confederate Camp Cooking". This one is recreated.

1 tablespoon vegetable oil
1 medium onion, sliced
2 tablespoons all-purpose flour
4 cups canned tomatoes, chopped up, undrained
dried or fresh parsley to taste
2 1/2 cups milk
1/2 lb fish fillets, cut into 1/2 inch chunks
salt and pepper to taste
2 teaspoons garlic powder or chopped fresh garlic to taste

Heat oil in a large pot. Add the onions and cook until the onion is translucent. Blend in flour. Add remaining ingredients. Bring to a boil, lower heat, cover, and simmer until the fish is flaky, stirring occasionally.
 
The Confederate who was in charge of meals, as the soldiers ofttimes selected one man to do the cooking for groups of five to ten men, could only provide meals based on what foodstuffs happened to be on hand and on his own personal creativity. Soups and stews were a way to add variety to the sometimes daily pattern of beans and cornbread. Many times men could catch fish and make a chowder or bisque with what they had.
 
What-Have-You Stew

'The name says it all! In a large pot dump the contents of cans of tomatoes, vegetables, meats -- whatever you like. Add water, chopped onions, seasonings (especially cayenne pepper, a Civil war - era favorite) and boil up. Simmer until you and your "messmate" are ready to dine -- mighty fine.!"

From: "Confederate Camp Cooking" page 15.
 
Kentucky recipe for Fish Chowder

"Take a belly piece of pickled pork, slice it small, and lay the slices at the bottom of the kettle, strew over it onions, and other sweet herbs agreeable to fancy. Take a middling large cod, slice it small, and season it with pepper, salt, and spice, and flour it a little; make a layer with part of the slices, upon that a slight layer of biscuit, and so on, pursuing the like rule until the kettle is filled to about four inches; cover it with nice paste, pour in about a pint of water, cover the kettle, and keep it over a slow fire about four hours."

From: "Old Time Recipes To Enjoy", "The Kentucky Explorer", Feb. 2017.
 
Fish Bisque

Here is another recipe from "Confederate Camp Cooking". This one is recreated.

1 tablespoon vegetable oil
1 medium onion, sliced
2 tablespoons all-purpose flour
4 cups canned tomatoes, chopped up, undrained
dried or fresh parsley to taste
2 1/2 cups milk
1/2 lb fish fillets, cut into 1/2 inch chunks
salt and pepper to taste
2 teaspoons garlic powder or chopped fresh garlic to taste

Heat oil in a large pot. Add the onions and cook until the onion is translucent. Blend in flour. Add remaining ingredients. Bring to a boil, lower heat, cover, and simmer until the fish is flaky, stirring occasionally.
I like seafood bisques,primarily a lobster bisque or a scallop bisque.
 
Thank you for posting this chowder recipe Donna - it is one of my all time favourites :smile:

And in the three times I visited San Francisco, my go-to lunch was clam chowder in a sourdough bread bowl.
 
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