Country Mullet Chowder
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1 1/2 pounds mullet fillets, skin off
4 strips bacon, chopped
1 cup onion, chopped
1 cup celery, diced
3 cloves garlic, chopped
1 (10.5-ounce) can cream of potato soup
1 cup bottled clam juice or chicken broth
2 cups whole milk
2 tablespoons Worcestershire sauce
1 teaspoon liquid hot pepper sauce
2 teaspoons ground black pepper
1 tablespoon salt
1 cup white potatoes, cooked and diced
1 (15.25-ounce) can whole kernel corn, drained
Chopped fresh flat-leaf parsley for garnish
- Cut mullet fillets into chunks; set aside.
- In a large Dutch oven, fry bacon over medium heat until light brown. Add onions and cook until onions are soft. Add celery and garlic and cook for 5 minutes.
- Stir in soup, clam juice, milk, Worcestershire sauce, hot pepper sauce, salt and pepper. Add potatoes and corn then add mullet. Bring to a boil and simmer until the fish flakes easily when tested with a fork. Serve sprinkled with parsley.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 349; Calories From Fat: 129; Total Fat: 14g; Saturated Fat: 5g; Cholesterol: 66mg; Total Carbs: 26g; Protein: 25g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.