Long Island fish chowder recipe
Never cooked with local porgy before? Porgy is a sustainable food choice because it is one of the most densely populated fish in our local waters. This recipe for a tomato-based fish chowder is a great intro to the fish: Heat 6 tbsp extra virgin olive oil over medium heat in a large pot. Add 1 sliced onion, 1/2 c sliced leek, 2 cloves minced garlic, 2 stalks sliced celery, and 2 medium potatoes cut into a large dice. Cook, tossing often. While veggies cook, place 1 lb porgy fillets and 1 lb squid in a bowl and cover with cold water, 1 tsp salt, and juice of 1 lemon. Gently mix, then let sit 1 minute. Rinse, separate fish and squid, and dry with a paper towel. Cut squid into small bite-size pieces, then add to pot with veggies, Cook 3 minutes. Stir in 5 c veggie broth or water, 1 small can tomato paste, and 1 pint halved grape tomatoes (or a 14 oz can of tomatoes). Remove bones from porgy by pulling flesh away from skin and running finger down fillet. Gently mix porgy into soup, followed by 1 large sprig minced rosemary, 1 tbsp fresh thyme, 1 tbsp fresh oregano. Let simmer until potatoes are soft, 20-30 minutes. Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley. Recipe by Stephanie Sacks, MS CNS CDN.
current price now$54.60/cs earlier price was$57.48Save 5%
$0.14/fl oz12ct, 32fl oz ea
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