Fish Chowder

• 1.5# bluefish fillet, skinned
• 1 whole striped bass, cleaned and skinned
• 5# russet potatoes, large dice
• 1 medium red onion, med dice
• 1 gal fish stock or veg stock
• 1 med red pepper, med dice
• 2 carrots, diced
• 4 cloves garlic, minced
• salt and pepper, to taste
• 1 T Outerbridges sherry pepper sauce
• pinch oregano
• 1/2 t thyme
• pinch allspice
• pinch cinnamon
• 1 12oz bottle of beer

1. Clean striped bass, saving head and skin. In large pot, add 3 tablespoons butter, and saute all veg till onion is translucent. Deglaze with beer. Boil for 10 min to reduce. Add stock and seasonings. Bring back to a boil and let boil 15 min. Add fish, allow to cook until thickened, roughly 2 hours.

bluefish fillet, bass, russet potatoes, red onion, fish, red pepper, carrots, garlic, salt, t, oregano, thyme, allspice, cinnamon

Taken from www.epicurious.com/recipes/member/views/fish-chowder-1278925 (may not work)