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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I have finally found this recipe. Have had it in restaurants and loved it..it was delicious so I feel lucky to have stumbled across it while checking out Florida Keys restaurants, Let me know if you try it. The picture is of clam chowder cause I haven't made it yet. Ingredients:
2 pounds fish head (preferably grouper), eyes, gills and scales removed |
1 medium onion, peeled |
2 ribs celery, including tops |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
4 1/2 cups water |
3/4 cup chopped green onion with top |
2 teaspoons minced garlic |
1/4 cup butter |
1/2 cup chopped fresh chives |
3 tablespoons all-purpose flour |
1 cup heavy cream |
1 cup milk |
1 pound crabmeat, picked free of shell |
1/4 cup sherry |
1/2 teaspoon lemon-pepper seasoning |
1 cup freshly grated parmesan cheese |
Directions:
1. To make fish stock, combine fish head, whole onion, celery, salt and white pepper in a large pot. Cover with water. Bring pot to a boil, reduce heat, cover pot and cook 30 minutes. Remove fish from pot and allow to cool.
2. (Just buy a jar of fish stock powder unless you have a fish head laying around somewhere)
3. Separate fish into pieces that resemble picked crabmeat and set aside.
4. Discard celery and onion from stock.
5. Saute chopped green onion and garlic in butter until tender.
6. Stir in flour, stirring until well blended.
7. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
8. Slowly add cream and milk.
9. Add crab and all pieces shredded fish
10. Add sherry and lemon-pepper seasoning.
11. Simmer until piping hot.
12. Adjust seasoning to taste. Serve topped with cheese and chives.
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