Fish Chowdah Lanikai
Now, us guys wen luck out once in a
while and our fren wen give us some fish wen ever dey catchum. So we wen
cook up some chowder for all the parts dat stay lef ova like the head and
eyeball an da fin and lidat and da las time dat wen happen was in Lanikai
so now we callem "Lanikai Chowder."
What you need for make da soup:
Try take one big heavy pot, like one
dutch oven, and tro da bacon in and fry’em up slow like wid low/medium
heat, no burn’em eh? An den you scoop da bacon out when it stay real crisp.
Put on some paper towel for drain and pour off most da grease except for
one tablespoonful, about. Add da butter to da grease and stir aroun lilibit
and den add da onion, carrot and celery, stirring some. Pretty soon de
4 slices bacon, chopped small
1 small onion, minced fine
1 small carrot, minced fine
1 celery rib, chopped fine
1 t unsalted butter
1 t all-purpose flour
1/2 t paprika
1 russet [baking] potato (about 1/2
pound) diced or sliced
1/2 or 3/4 pound firm white meat fish
fillet such as mahi mahi or opakapaka, skinned and cut into 1-inch pieces
2 t minced fresh parsley leaves
1 t chilipepper water [optional]
Lillibit shake few drops lea and perrins,
4- 5, up to you.
2 bottles clam juice
Water to cover
Cream or mild to desired thickness
Den, try sprinkle da flour ova the
veggies, stir an cook for about 3 minutes. Add and stir da paprika, try
adds the clam juice, da wata and da cream an try brin em to one boil. Give
a stir now an den.
Wen it wen boil, add the potato,
try turn down da heat and simmer da bugga, uncovered, for about 12 minute.
Da last 3 minute, stir in da fish and da parsley, add some of da bacon
and salt pepper. Tas’um and add more what you like. Serve in da bowl and
sprinkle some of da bacon on top.
Oyster cracka goes good or one Califrisco
sourdough bread. Some ono...Enjoy, Uncle Don.