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  Grouper Chowder



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1 Tablespoon olive oil
2 Tablespoons unsalted butter
1 leek, cut in half lengthwise and sliced into thin crescents
5 ribs celery, sliced thinly
1 teaspoon each dried basil and tarragon, divided
2 carrots, cut in half lengthwise and sliced into thin crescents
2 cups red skin potatoes, cut into small pieces
1/2 cup sherry
1 cup hot water
4 cups seafood or fish stock
2-3 bay leaves
4 cups fresh spinach, chopped into small pieces
2 cans (12 ounces each) evaporated milk
pinch of salt
1 1/2 pound, one piece, grouper fillet

Heat olive oil and butter in a large lidded pot.
Sauté leek, celery, carrots and potato, with half the basil and tarragon, for 10-15 minutes.
Add sherry, water, stock and bay leaves, bring to a boil, lower heat, cover and simmer until potatoes are tender.
Stir in spinach, milk, salt, and remaining basil and tarragon.
Cover and simmer 10 minutes, until spinach is wilted.
Lay whole grouper fillet into broth, pushing it down to submerge in liquid.
Cover and simmer 15 minutes, or until fish flakes easily.
Serve hot with crusty bread. Top with freshly ground black pepper, if desired.
Cover and refrigerate leftovers.
Eat leftovers within 3 days.

Copyright © 2012 Stefanie Samara Hamblen