Blackfish Chowder

"I found this recipe on after buying some fresh Blackfish from a market in Newport Beach, RI. Blackfish is also known as Tautog, and is firm bodied and mild flavored, somewhat like Sea Bass. The chowder is thick, creamy, and a little sweet. Try using needle-nose pliers to pull out the Blackfish bones. You'll want to get them all before you cut up the fish. Ironically, I can't find Blackfish near my home, so I substitute Sea Bass. It works well. Let me know if you find another fish that works."
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Ready In:




  • Rinse fish and pat dry.
  • Cut into bite sized (1/2 inch pieces) and set aside.
  • In a small skillet sauté bacon until crisp.
  • Remove bacon, blot excess fat with paper towels, crumble and set aside.
  • Discard bacon dripping except for approximately 2 tablespoons.
  • Add onions and sauté in bacon fat until tender but not brown.
  • Transfer onions to a deep saucepan and add potatoes and water.
  • Cover and bring to a gentle boil.
  • Reduce heat and simmer for 10 minutes.
  • Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
  • In a small bowl combine flour and clam juice and stir with a fork until smooth.
  • Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
  • Stir in evaporated milk, butter and salt and pepper to taste.
  • Continue heating over medium heat until chowder thickens.
  • Garnish with crumbled bacon before serving.

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  1. I agree that it's better than a clam chowder. I made a few changes with what I had on hand. I used finely chopped browned kielbasa instead of bacon, regular milk instead of evaporated since I don't like my soup too thick anyway. I also sauteed some celery with the onions because I like it in a chowder and I wanted to use it up. Thank you.
  2. its better than clam chowder


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