APRIL 17. 2020
FISH CHOWDER
Made a good fish chowder from leftover fish in the fridge.
I took the head from one of the last Gulf seatrout, added in the dorsal fin and one piece of deep fried.
I heated up some rice milk and a couple teaspoons of unsalted butter. I chopped up some portobello mushrooms and added those.
I tried to cook all of it just below boiling and did a pretty good job.
I added onion powder and black pepper.
I heated up some rice milk and a couple teaspoons of unsalted butter. I chopped up some portobello mushrooms and added those.
I tried to cook all of it just below boiling and did a pretty good job.
I added onion powder and black pepper.
When the fish head had steamed I pushed off the cheeks and nice chunks of meat still attached when the head had been cut off after the initial oven cooking of the entire fish. I discarded the rest of the head and as many of the bones from the dorsal as I could take out.
It turned out to be a delightful chowder. I am impressed with this rice milk.
