Posted by Alex on December 09, 2003 at 07:44:46:
In Reply to: Cooking Crappie posted by John R. Garner on December 09, 2003 at 06:39:21:
Here you go John, Try this one and if you like it I have plenty more!
North Alabama New England Crappie Chowder
What you need to have on hand!
1 cup red “new” potatoes, ½ inch dice (skin on, your choice)
11/2 qts. Fish stock, hot (I use Knors fish bouillon cubes, 2 cubes)
2 strips bacon, diced
1 small onion, diced
3 ribs celery, diced very fine
3 oz. Butter
4 oz flour
2 cups half and half crème
½ cups frozen corn
½ tomatoes, seeded and chopped
1 pound of crappie cut into small cubes ½ inch cubes
2 tbsp. Parsley, chopped
1 tsp thyme, chopped.
Salt and black pepper to taste
(Yield: 3 quarts)
Cover potatoes with fish stock and simmer until done. Remove the potatoes
And hold the water for later use.
In a separate pot, cook the bacon until partially rendered. Add butter, onion and
Celery and sauté until onions are translucent.
Add flour and combine with a wire whisk to make a roux. Cook for 5 to 6 minutes,
Stirring constantly. Then gradually add the hot fish stock that the potatoes cooked in.
Keep stirring until mixture is smooth. It will also thicken just a bit.
Add the half and half crème and simmer about 10 minutes.
Add potatoes, corn and tomatoes and stir gently with a wooden spoon.
Add the crappie chunks and the remaining herbs and simmer until done.
I would estimate 4 to five minutes. Season with salt and pepper to taste and enjoy
On a cold winter day!
Tips, you can also add shrimp and clams but with the crappie, it is not necessary.
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