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    October 26, 2012

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3 lb. fish bones (e.g., hind, snapper, rock or grouper)
1 gallon water
3 oz. finely chopped onions
1 clove garlic, finely chopped
3 medium sized tomatoes, roughly chopped (concasse)
2 oz. bacon, cut into batons
2 oz. butter
2 oz. corn flour
1/2 chopped thyme
1 tsp. curry powder
3 oz. Worcestershire sauce
4 oz. tomato puree
4 parsley stalks
1 bay leaf
2 celery stalks
1 whole onion
Salt and pepper to taste
1 green pepper, cut into small dice, brunoise
1 head celery, cut into small dice, brunoise
Few drops of sherry peppers

1. Wash fish bones thoroughly and place in a thick-bottom pan. Add celery stalks, parsley stalks, whole onion and water. Bring to a boil and skim. Let simmer for 5 minutes.
2. Strain stock into a clean pan. Place fish bones on tray and keep in a cool place.
3. Melt butter in a thick-bottom pan, and sauté bacon, chopped garlic, onion, celery and thyme for 5 minutes. Add the tomato concasse, tomato puree, diced pepper and fish stock. Bring to a boil. Let simmer for 30 minutes.
4. Separate the fish flesh from the bones and add the flesh and the remainder of the ingredients to the chowder. Bring to a boil. Thicken the chowder with diluted corn flour and let simmer for 30 minutes.
5. Correct the seasoning and colour. Colour can be rectified by adding gravy browning.
6. Serve chowder hot accompanied with Gosling's Black Seal Rum and Sherry Peppers (such as Outerbridges).