Crock pot recipes

[Karen]

Karen, you are too good to us!

The fish stew is a family specialty, but as I am now - very very sadly - allergic to fish, I don't have a copy handy. Otherwise I'd post it myself!

Fish chowder was always the first course for the Fourth of July celebration, and now is often served at other family events, too!

[Lady's Human]

Okay, finally, here goes:

(I've been a touch busy trying to save jobs, sorry for the delay)

2 lbs of fish, take your pick, cod, haddock, what have you
3-4 medium onions
6 medium potatoes (Or thereabouts)
8 oz salt pork (Fatback)
1 large green pepper
1 tsp salt
1 tsp pepper
1 quart light cream or milk (your choice, but cream tastes better)

Check the fish for bones. If you're used to handling fish, it's easy, the bones will normally be in a line along the lower edge of the filet. Cut out the bones.

Cover the fish with water in a pan, cook SLOWLY over low heat. If you cook it fast, the fish will get tough. the fish is done when it flakes easily with a fork and it is opaque.

While the fish is cooking, remove the skin from the fatback and cut the fatback into small pieces. (1/8"-1/4" cubes)
Try out the fatback (cook out the fat). You'll be left with small, crunchy pieces of salt pork in pork fat. drain the fat, put the pork pieces on paper towel to remove the excess grease.

Dice the onions, fry in the fat from the salt pork.

Cut the potatoes into small (1/2") cubes

Dice the pepper

When the fish is done, keep the water, and break up the meat.

Put the fish, fish stock, peppers, onions (Just dump 'em out of the frying pan with the grease when they're done), potatoes, salt and pepper into a crock pot. Cook until the potatoes are tender. Add the cream, and heat on low until everything's warm.

Serve with the salt pork bits (scrunchions, in New England parlance), salt and pepper to taste. Goes well with common crackers, oyster crackers, just about any plain saltine type cracker.

[pomtzu]

The fish chowder sounds yummy.

That's pretty much the way I make corn chowder. All the ingredients are the same (except I don't use green peppers) but instead of the fish, I use creamed corn. That's always a great comfort food on a cold winter's day!

[Asiel]

Amazing, what a small world.

That's the recipe I've always made, handed down from my mum. The only thing I leave out is the salt pork, the rest is the same. I love fish so we get to eat the chowder pretty often when the cold season starts.

[Lady's Human]

It's a fairly common recipe along the coast, it's simple, something you can toss in the pot in the morning and forget about until the afternoon.

Anyone claiming that as their secret recipe is being less than truthful.

[Killearn Kitties]

A million thank yous for the fish chowder. It sounds really good. I'm always looking for new ways to do fish, and I haven't tried that before.

This thread should keep me in tasty recipes from now till Christmas! I'm so glad you started it Pomtzu.

[jennielynn1970]

I love this during fall and winter months. I make it for luncheons for at school as well.


Vegetable Jambalya


3 Tbsp. oil
1 c. diced onion
2 zucchini squash diced
2 cloves garlic minced
3.4 c. diced celery
1/2 c. diced carrots
1 tsp. dried thyme
2 tsp. paprika
1 bay leaf
1 red bell pepper diced
1 greed pepper diced
1 can black eyed peas
28 oz. can plum tomatoes chopped with juice
2 tsp. parsley
3 1/4 c. vegetable broth
1 1/2 c. uncooked rice

Heat oil in large crock pot. Add onion and cook for 10 minutes. Add garlic, celery and carrots. Cook 1 minute longer. Mix in spices and herbs, and peppers, peas, tomatoes, and broth. Bring to a boil. Reduce heat to low, cook on low temperature 10 minutes.

30 minutes before serving, add zucchini, bring to a boil. Stir in rice, cover and cook for 20 minutes. Stir in parsley and serve. Serves 6