Red Fish, aka Red Drum, is one of many fish in the Gulf Coast that provides sport in the fall and winter months. They are edible, however, I do not cook them because they are prone to be wormy. Gross! Here is a fish chowder recipe from Dr. Bob Shipp that uses Wahoo, a very mild tasting fish, that is caught off shore. I just wanted to describe the fish in the picture, which has nothing to do with this chowder. Enjoy!
Gulf Coast Fish Chowder
2 medium potatoes, cubed
5 Tbsp. butter
5 Tbsp. flour
1 cup celery, chopped, including hearts
2 onions, chopped
1 clove garlic, minced
1 small jar pimentos
4 cups whole milk
1 cup water
1 can cream of mushroom soup
1/2 tsp. each thyme, rosemary, cayenne pepper
Dash Worcestershire
1 to 2 cups Wahoo, cubed
Sea Salt to taste
Lemon Zest
Boil potatoes separately and set aside.
Blend flour and butter on low heat in a dutch oven.
Add celery, onion and garlic, and cook til tender.
Slowly add milk, and when thickened and bubbly, then slowly add water.
Blend in can soup.
Add all other ingredients except lemon zest.
Bring slowly back to boil and serve with grated lemon zest on top.
Adapted from Dr. Bob Shipp's recipe.
