Chef Van Aken writes: "I have made a version of this soup for over 20 years now and I never tire of it. It’s one of those soups that actually can be a full lunch or dinner. As with many soups, this improves if made a day ahead of time, which makes it an ideal party dish. I like to keep it traditional and offer a shot of dry sherry at the table. It really rounds out the flavors. Serve with warm bread and butter in that the soup is a touch spicy."
I made this up tonight for supper. We thought it was good, but I am posting, more to keep it on file, and for other people to tweak and let me know what they did to make it better. The anico soup we bought at Costco.
Living in the Florida Keys, we eat a lot of fish. I developed this recipe through several attempts. It is still a work in progress. I have used snapper, grouper, and dolphin. Almost any fish could be used if those are not available.
This recipe is a local one that most people make and enjoy on a regular basis when we can get fresh fish. It is excellent with a freshy made French bread. Add a nice tossed salad with garden vegetables and you can easily use this soup as your main course.
Fish Chowder recipe. Ready In: 45 min. Makes 4-6 servings 206 per serving Ingredients: water, potatoes, bacon slices, onion, fish fillets, thyme, cream, half and half, salt, black pepper, parsley leaves
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!