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Catch ‘em & Cook ‘em: Sheepshead Chowder

February 7, 2018
By Capt. Dick May , Pine Island Eagle

Sheepshead Chowder


2 Lbs sheepshead fillets

1 can cream of mushroom soup

1/3 C butter

1 Tbsp lemon juice

1 C chopped onion

1 Bay leaf

1 C chopped celery

1 Clove garlic plus 1 C chopped green pepper

4 C hot cooked rice

How to:

1. Cut fillets into bite-size chunks

2. In a saucepan, poach in a small amount of water for 2 or 3 minutes

3. Drain and set aside

4. In skillet, melt butter and saute onions, celery, bell pepper and garlic

5. Add the fish and lemon juice and serve hot over rice

6. For additional flavor, add 1 Tbsp Worcestershire sauce

Serves 8

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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