We haven’t made anything from 50 Chowders in too long, so I consulted Iris and we settled on New England Fish Chowder. We haven’t made it yet; it’s planned for Monday, when we’ll all head down to Pike Place Market and get the necessary ingredients at Pure Food Fish.
I do this with a hint of trepidation, because it will mean doing something I’ve never done before, which is to ask for fish frames for making stock. Whenever a cookbook says with confidence that you can ask your butcher to trim a roast or your fishmonger to filet a fish or something, I always convince myself that maybe this was true when the cookbook was written (which is usually in like 2002), or maybe it’s true only on the East Coast. When I ask, surely the fishmonger will say something like, “Kid, you think I keep a bucket of fish bones around waiting for you to come along?”
I’m going to call ahead.
Uwajimaya does keep a bucket of fish heads waiting for you to come along…
University Seafood has sold me clean bones and heads before also. How did it go at Pure Fish?
It went okay–I got a big random halibut chunk, and the chowder came out well.