Smokin Gator
10-13-2010, 02:31 PM
This is an old, old Florida recipe. We always made this in the Keys using the Grunts the kids would catch and whatever else we may have. You can make it using any mild white fish.
Making my first batch of the fall tonight and thought I would share.
Key West Grunt Chowder
1 lb fish fillets
2 tablespoons bacon chopped
½ cup onions chopped
1 cup potatoes diced
2 cups hot water
2 cups Half and Half
1 tsp salt
Dash of black pepper
Dash of paprika
Fry bacon until crisp, crumble and put aside. Add onions to the bacon grease and brown slightly. Add potatoes and water. Cook until potatoes are almost fork tender. Cut fish fillets into 1 inch pieces. Add fish and cook until it flakes when tested with a fork. Pour in Half and Half and seasonings. Heat but do not let it come to a boil. Serve with chopped parsley if desired.
Making my first batch of the fall tonight and thought I would share.
Key West Grunt Chowder
1 lb fish fillets
2 tablespoons bacon chopped
½ cup onions chopped
1 cup potatoes diced
2 cups hot water
2 cups Half and Half
1 tsp salt
Dash of black pepper
Dash of paprika
Fry bacon until crisp, crumble and put aside. Add onions to the bacon grease and brown slightly. Add potatoes and water. Cook until potatoes are almost fork tender. Cut fish fillets into 1 inch pieces. Add fish and cook until it flakes when tested with a fork. Pour in Half and Half and seasonings. Heat but do not let it come to a boil. Serve with chopped parsley if desired.