Sheepshead Fish Chowder was the first recipe we posted on All Our Way. We thought it would be great to bring forward. It is a fantastic seafood chowder and very easy to make. With Fall fast approaching this is a hearty satisfying soup. Try it — we guarantee you’ll love it as much as we do.
For this recipe, you will need fish fillets, chicken broth, clam juice, hot pepper flakes, red potatoes, leeks, celery, unsalted butter, flour whole milk, bay leaf, heavy cream, fresh dill, lemon juice, salt, pepper.
You might ask, “Sheepshead! What can I do with that funny looking fish that looks like a zebra?”
Actually, there is quite a bit that can be done since it is a very mild, firm-fleshed fish. You can use it for:
- a fish chowder.
- bake it.
- fry it.
- use it for sashimi.
We decided to make a recipe for fish chowder but later we’ll post the secret to frying the best, the crunchiest fish or chicken you ever ate.
Yes, we’re bragging! But it’s THAT good!
You will notice that in Italian cuisine they use lemon quite often. The reason is that Italians love the fresh taste and brightness the lemons give their food.
We enjoy making soups. They are satisfying nourishing, and economical. You can take a piece of meat and add barley some liquid to it and you have an old-fashioned stick to the ribs Beef Barley soup.
Don’t let the list of ingredients of this seafood chowder scare you! The Sheepshead Fish Chowder goes quickly and it’s a matter of just tossing them in. After all, the entire recipe takes 30 minutes.
You can’t go wrong with a spicy fish chowder!
Tutti a tavola è pronto!
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This is the exact size Dutch Oven we use all the time. Its home is on our stove top. If we aren’t making soup we’re using it for some other dish. We’d be lost without it. We added some other items we used.
Sheepshead (Fish) Chowder with Leeks, Fresh Dill and Lemon
- 1 1/2 pounds fresh sheepshead fillets or any firm-fleshed white fish
- 1/2 cup chicken broth
- 2 8- oz bottles clam juice
- 1/2 teaspoon Italian hot pepper flakes
- sea salt and pepper to taste
- 2 small red potatoes diced in 1/2 inch pieces about 1 1/2 cups ( no need to peel)
- 2 medium leeks white and light green parts only, halved lengthwise, rinsed well and thinly sliced (about 1 cup)
- 2 large ribs celery thinly sliced, about 3/4 cup
- 3 tablespoons unsalted butter
- 1/2 cup all purpose flour
- 2 cups whole milk
- 1 bay leaf
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper
- Cut fish into chunks and set aside.
- In a large Dutch oven, melt the butter over medium heat. Add the leeks and celery, and cook stirring, until veggies are tender, about 5 to 6 minutes. Add the flour and cook, stirring for about 2 minutes. You don't want the "raw" taste of flour.
- Slowly whisk in the milk, broth, clam juice, hot pepper flakes, salt, pepper, and bring to a simmer. Add the potatoes and bay leaf, simmer gently until the potatoes are tender, about 10 to 12 minutes. The last two minutes of simmering add the sheepshead.
- Finally add the cream, dill, and lemon juice, and cook until heated through, about 2 minutes. Season with the sea salt and the freshly ground black pepper.
- Delicious served with crusty Artisan bread.