COBIA & CORN CHOWDER
Living on the Gulf Coast, we get a wonderful run of cobia every year. Not only are these fish a blast to catch, they're also some of the best eating fish you can get your hands on. We catch our fair share of cobia, so I've come up with several different recipes for this tasty fish. Here's a great wintertime chowder I make with fresh fillets.
INGREDIENTS
- 1 Medium white onion, diced
- ½ Cup celery, diced
- ¼ Cup carrot, shredded or finely diced
- 1 Tbsp canola oil
- 1 Cup corn kernels (fresh, frozen or canned)
- 1 Tsp blackening seasoning
- 1 15-ounce can stewed tomatoes (diced or whole)
- 4 Cups fish or chicken stock
- 1-Pound Cobia diced into 1-inch cubes
- Hot sauce, salt and pepper to taste
- Sprigs of fresh mint thinly sliced
DIRECTIONS
In a medium stock pot or Dutch oven, sauté the onion, celery and carrots with canola oil over medium heat until the vegetables become softened.
Add the blackening seasoning, corn and tomatoes. Stir and let simmer for 15 to 20 minutes or until tomatoes cook down (if using whole tomatoes, this may take a little longer).
Add the cobia and chicken stock. Simmer for about 30 minutes until the cobia is cooked but still firm, stirring occasionally.
Add hot sauce to taste and adjust seasonings, adding pepper and salt as needed. Just before serving add thinly sliced fresh mint to the top of soup and serve with crusty warm bread.
To make this soup rock a bit more you can add in some fresh shrimp and/or oysters to create tasty seafood chowder! If you do not have cobia available, amberjack, wahoo, yellowtail or any other firm white fish will work.
MAGGIE ROSAINE
Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself.
"I do all my own recipe photos and also contribute to my husband, Corky Decker's writing about fishing and hunting with photos and editing," she says.
Maggie is currently working on a cook book all about recipes for fish and game. "I really like to catch, hunt or gather my own food and avoid over processing," she says. "I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!"
For more of Maggie's recipes, visit Corkydecker.com and click on recipes.
