Re: [CH] Recipe request

The Old Bear (
Mon, 01 Jun 1998 08:29:45 -0400

In Chile Heads' Digest, v.4 #442, Frank Hashek wrote:

>Date: Sun, 31 May 1998 15:20:21 -0500
>From: "Frank J. Hashek" <>
>Subject: [CH] Recipe request
>Does anyone have the recipe for Legal Seafood's Fish Chowder?  
>If so, would you please post it or e-mail it to me?
>TIA, Frank

Legal Sea Foods is one of Boston't best known and favorite sea 
food restaurants with several locations in the area.  (I believe 
they may have a location in Washington, DC as well.)  It is run 
by the Berkowitz family and derives its name from its humble 
beginnings as a neighborhood fish market which gave a long-forgotten 
type of trading stamps -- "Legal Stamps" -- as a premium to its 

While not exactly a Chile Head's recipe, this comes from the 
Legal Sea Foods Cookbook by George Berkowitz and Jane Doerfer 
(Doubleday, 1988) ISBN 0-385-23183-0 :

   Inaugural Fish Chowder
   We made hundreds of gallos of this chowder for a gala event
   featuring the food of selected restaurants from around the 
   country for the 1981 Predidential Inaugural in Washington.
   People say they've never had chowder as flavorful as ours.
   Its unique taste derives from a concentrated Fish Stock made 
   from the fish trames remaining from the white-fleshed fish 
   we fillet as well as a generous mixture of white-fleshed 
   fish such as cod and monkfish.  This chowder recipe is 
   delicious, but it will never taste quite the same as Legal's 
   because you can't approximate the concentrated fish base at 
   home.  The chowder tastes best if you prepare it a few hours 
   in advance to allow the flavors to meld.

      1/2 cup    butter
        3 cups   diced onions
      1/4 cup    finely grated carrots
        2 tsp    minced garlic
      1/2 cup    flour
       12 cups   concntrated Fish Stock
        4 pounds chowder fish fillets, such as 2 pounds 
                   cod, 1 pound monkfish, and one pound cusk
        2 cups   light cream
      1/2 cup    finely grated Monterey Jack cheese
                 freshly grate black pepper

   Heat the butter in a large saucepan until softened, and saute 
   the onions, carrots, and garlic in it, stirring frequently, 
   about 5 minutes.  Remove from heat and slowly stir in the flour.
   Return to the heat, and cook, stirring, for about 4 minutes.
   Meanwhile, begin heating the stock in a large pot.  Whisk the 
   stock into the flour mixture.  Bring the stock to a boil, 
   whisking constantly, then reduce the heat and simmer for 10 

   Add the fish and simmer about 10 minutes longer.  Stir in the 
   cream and cheese, and simmer until the cheese melts, about 5 
   to 8 minutes.  (You won't distinguish the cheese as such, it 
   is incorporated into the chowder.)  Reheat the chowder slowly 
   so the cream doesn't boil.

   Makes about 3 quarts.

   Fish Stock
   Our fish stock includes a carrot, which adds a mellow flavor.

        6 pounds fish frames, 
                   with gills and intestines removed
        1 stalk  celery
        1        carrot, sliced
        2        onions, sliced
        4        peppercorns

   Chop the fish into pieces.  Place the pieces in a large 
   enameled or stainless steel casserole along with the celery,
   carrot, onions and peppercorns.  Cover with 3 quarts of 
   water.  Bring the water to a boil, lower the heat, and 
   simmer for about 30 minutes.

   Strain off the stock and boil it 25 to 30 minutes to 
   concentrate the flavor.  If you wish, clarify by pouring 
   through coffee filters before storing.

   Measure the stock into 1-cup amounts, and freeze.  (Makes 
   about 8 cups.)


The Old Bear