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Icelandic Redfish



Jun 5th, 2014

Redfish Fillets Blog

This wild caught fish is straight from Iceland and has brilliant flame-red scales. It’s lean, flaky & moist and will cook up white. It is comparable to Ocean Perch or Rockfish. It’s mild and slightly sweet in taste with a medium firm texture while staying moist. It’s best when grilled, baked or sautéed which makes this fish great for the summer time. The recipe below is for a seafood chowder, which you can make extra to freeze and store for when winter rolls back around. So stock up because when it’s gone, it’s gone!


Seafood Chowder with Crackers


3/4 lbs. fresh redfish fillets
1/2 lbs. fresh or frozen peeled & deveined shrimp
3/4 c. chopped onion
3 cloves garlic
1 tbs. olive oil
4 c. reduced sodium chicken broth
2 c. red potato, cubed
1 c. sliced celery
1 c. frozen cut green beans
1 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
2 bay leaves
1 can diced tomato (14.5 oz.)
1 can tomato paste (6 oz.)
Crackers to serve with


1. Thaw fish and shrimp, if frozen. Cut fish into 1-inch pieces. Refrigerate fish and shrimp until ready to use.

2. In Dutch oven cook onion and garlic in olive oil until tender. Stir in chicken broth, potato, celery, green beans, thyme, oregano, pepper and bay leaves. Bring to a boil; reduce heat. Cover and simmer for 10 to 15 minutes or until potatoes are nearly tender. Stir in undrained tomatoes and tomato paste. Return to boiling.

3. Gently stir in fish and shrimp. Return mixture just to boiling. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp turn opaque. Remove and discard bay leaves. Ladle into bowls. Serve with crackers.

Serves 6

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