Schliewe Chowder

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   I used to fish, quite often, with Michigan smallmouth guide Grant Schliewe. Grant, unfortunately, got out of the business. But is service was supurb. Rather than use modern, high-powered bass boats, Grant modeled his service on the old-time Arkansas float trips; using Jon boats and sculling paddles to fish the rivers of western Michigan.

The highlight of such floats was the traditional shore lunch he'd prepare on a handly sandbar or beach: Batter-fried fish, fried potatoes, and baked beans. A special touch of his own was the chowder he'd prepare using the large Red Horse suckers that ran those rivers in the spring.

As with all suckers, they are very boney fish, which can be a turn off. But, as we'll see in the recipe, he found a way around that. The dish works just as well with any firm-fleshed fish.

Schliewe Chowder.

Bring 1 1/2 quarts water to simmer with a coarsely-chopped onion. Add two pounds of sucker filets. Simmer until the fish is about half done, and the flesh has firmed up. Remove fish from the pot and strip the meat off the bones. Reserve the eat.

Add about a cup each of finely diced carrots, potatoes, celery, and turnips to the pot. Cook until just tender.

Return the fish flakes to the pot and cook until done. Thicken slightly with a white sauce made with butter, flour, and milk. Season with salt, pepper, garlic powder and dried parsley to taste.

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Schliewe Chowder Posted: 17 January 2013 at 21:46
	I used to fish, quite often, with Michigan smallmouth guide Grant Schliewe. Grant, unfortunately, got out of the business. But is service was supurb. Rather than use modern, high-powered bass boats, Grant modeled his service on the old-time Arkansas float trips; using Jon boats and sculling paddles to fish the rivers of western Michigan. The highlight of such floats was the traditional shore lunch he'd prepare on a handly sandbar or beach: Batter-fried fish, fried potatoes, and baked beans. A special touch of his own was the chowder he'd prepare using the large Red Horse suckers that ran those rivers in the spring. As with all suckers, they are very boney fish, which can be a turn off. But, as we'll see in the recipe, he found a way around that. The dish works just as well with any firm-fleshed fish. Schliewe Chowder. Bring 1 1/2 quarts water to simmer with a coarsely-chopped onion. Add two pounds of sucker filets. Simmer until the fish is about half done, and the flesh has firmed up. Remove fish from the pot and strip the meat off the bones. Reserve the eat. Add about a cup each of finely diced carrots, potatoes, celery, and turnips to the pot. Cook until just tender. Return the fish flakes to the pot and cook until done. Thicken slightly with a white sauce made with butter, flour, and milk. Season with salt, pepper, garlic powder and dried parsley to taste.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 17 January 2013 at 23:33
	Brook, Thanks so much for posting. Iberian waters have similar varieties that shall work. TU and appreciate your time taken to post ... Just what the Doc ordered ! I shall plan on preparing an Iberian version with photos of course, next week, as I am preparing for Madrid Fusion 2013 and Gastro Festival ... Busy event week 21st - 23rd ... Kindest. Mare.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.