Lethals Chowder

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Post Options Post Options   Likes (0) Likes(0)   Quote skunk Quote  Post ReplyReply Direct Link To This Post Posted: 03 Jul 2016 at 8:05pm
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I normally make my stock using snapper heads and frames, today was gurnard bits and veg simmering on the bbq side burner outside (mrs reckons it stinks the kitchen out!)
My youngest daughter was impressed by my "carrot"soup but did not want it for dinner :-).


Had a bit of a taste before straining and freezing and im pleased with the result..ready for a cold wet day ,get my other bits and making a mean chowder.yum.
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Post Options Post Options   Likes (0) Likes(0)   Quote Marligator Quote  Post ReplyReply Direct Link To This Post Posted: 29 Aug 2016 at 11:05pm
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Made that chowder of Lethal's in the weekend, amazing. Used oysters, scallops, prawns, mussels and snapper.
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Post Options Post Options   Likes (0) Likes(0)   Quote Apex Predator Quote  Post ReplyReply Direct Link To This Post Posted: 30 Aug 2016 at 4:20pm
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I still make a 6l pot of this at least once a month, sometimes more during winter. I make my own fish stock (outside as well Skunk) 8l at a time usually using fresh snapper frames and freeze it and only use my own smoked fish and 2doz mussels.  Scrub the mussels before boiling or steaming to open so you can use that liquid also.
Everyone who has tried this chowder rates it.  Thanks Lethal.

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Post Options Post Options   Likes (0) Likes(0)   Quote skunk Quote  Post ReplyReply Direct Link To This Post Posted: 30 Aug 2016 at 5:14pm
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Sounds like youve got it bad like me Apex!.I have ice cream containers ofstock ready in the freezer for when I get the urge.
Really takes it to the next level with homemade stock and mussel liquor.
Gurnard stock was wicked, also I have refined my recipe to include some bacon bits and use lite cooking cream instead of sour cream.leave out the corn.
Agree its an all time favorite with everyone who tries it ! Thanks lethal/Mars
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Originally posted by skunk skunk wrote:

I normally make my stock using snapper heads and frames, today was gurnard bits and veg simmering on the bbq side burner outside (mrs reckons it stinks the kitchen out!)
My youngest daughter was impressed by my "carrot"soup but did not want it for dinner :-).


Had a bit of a taste before straining and freezing and im pleased with the result..ready for a cold wet day ,get my other bits and making a mean chowder.yum.

How long do you simmer for Skunk?
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Post Options Post Options   Likes (0) Likes(0)   Quote skunk Quote  Post ReplyReply Direct Link To This Post Posted: 30 Aug 2016 at 7:38pm
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Originally posted by Catchelot Catchelot wrote:

Originally posted by skunk skunk wrote:

I normally make my stock using snapper heads and frames, today was gurnard bits and veg simmering on the bbq side burner outside (mrs reckons it stinks the kitchen out!)
My youngest daughter was impressed by my "carrot"soup but did not want it for dinner :-).


Had a bit of a taste before straining and freezing and im pleased with the result..ready for a cold wet day ,get my other bits and making a mean chowder.yum.


How long do you simmer for Skunk?


Hey mate, not sure how long just a real slow simmer give it a poke now and again.Turn it off when the heads are nicely falling apart.
Probably not longer than an hour.
I run it through a colander to give me stock without scales and bones etc.
When it cools it goes kind of jellyish..
Not sure if its the best way to do it but works for me.
Oh, I only just cover the vege and fish bits in the pot to keep it max strength flavour!
End result is worth the little bit of effort
Cheers
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Post Options Post Options   Likes (1) Likes(1)   Quote Apex Predator Quote  Post ReplyReply Direct Link To This Post Posted: 31 Aug 2016 at 10:03am
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If you get jellified stock you have done well.  Shop bought stock is either so diluted its not much better than tap water or concentrated into jelly in really small but expensive packs. 

I fill the pot up and simmer slowly for at least an hour - longer the better really.  Let it cool and package up while still warm before it turns into jelly.  I don't strain it, just take out all the lumps, let it settle for 5 mins, carefully ladle out the clear stock and usually sacrifice the last 1/2l which has all the grit and scum in it.

I usually use a couple of fish frames minus gills and guts, 1/2 doz bay leaves, couple of onions, couple of lemons, few pepper corns in an 8l pot.

Oh, and I always find a couple of perfectly round bone marbles in the bottom of the pot when I'm done.  I realise they must come out of the snapper somewhere but where??
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Post Options Post Options   Likes (0) Likes(0)   Quote skunk Quote  Post ReplyReply Direct Link To This Post Posted: 31 Aug 2016 at 11:48am
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Sounds mean Apex!.
Yip onions are a must..I rekon those white balls come from the eyes.
I steam my mussels in half a cup of white wine to open, just adds another layer of flavor aswell
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Post Options Post Options   Likes (0) Likes(0)   Quote skunk Quote  Post ReplyReply Direct Link To This Post Posted: 12 Jun 2017 at 8:19pm
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It's Chowder time boys!
Fresh batch of Gurnard stock made today 😋 ready for a brew tomorrow.yummo
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Post Options Post Options   Likes (0) Likes(0)   Quote Apex Predator Quote  Post ReplyReply Direct Link To This Post Posted: 13 Jun 2017 at 2:41pm
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Reckon you're a bit late to the party Skunk -  Ive made a couple of batches already this year.  
  
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Post Options Post Options   Likes (0) Likes(0)   Quote skunk Quote  Post ReplyReply Direct Link To This Post Posted: 13 Jun 2017 at 8:41pm
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Originally posted by Apex Predator Apex Predator wrote:

Reckon you're a bit late to the party Skunk -  Ive made a couple of batches already this year.  
  


Mmm you're probably right Apex😏, but boy was it worth the wait. Mussels, prawns and kahawai chunks. Simple but very scrumptious 👌
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Post Options Post Options   Likes (0) Likes(0)   Quote skunk Quote  Post ReplyReply Direct Link To This Post Posted: 27 May 2018 at 2:58pm
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Bumpity bump... prime chowder time fullas
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