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Frankly, I always love having leftover fish - there are so many more meals it can make. Saute bacon and onion in a large kettle. I made some great clam and fish chowder yesterday, and I'd like to know if I can freeze it. Learn how to cook great Leftover grilled salmon chowder . You can cut up a cold tuna steak and mix it with mayonnaise, lemon juice and capers to make a delicious tuna salad sandwich. Add the potatoes and cook for a further min. Top with grated Parmesan cheese and black pepper to finish. Cook until vegetables are tender, about 10 minutes. Cook the vegetables: Melt butter in a heavy-bottomed, large pot over medium heat. Add the lobsters, cover, and reduce the heat to medium; cook 8 minutes. I’m not generally a fan of leftover fish, but as I was driving one day thinking about what to serve for dinner, it occurred to me I had the basis for a creamy chowder sitting in the fridge. Get one of our Leftover grilled salmon chowder recipe and prepare delicious and healthy treat for your family or friends. So hearty and scrumptious. I think there’s a reason most people prefer a clam chowder over a fish chowder – the tender, meaty texture of clams is just so good. New to Chowhound? (As if we needed an excuse to eat more seafood!) Instructions Fill a lobster pot halfway with water and bring to a boil over high heat. 1. Leftover Chowder. Bring together some vegetables, stock, and cream for a pot of warm chowder and flake your leftover fish in just before serving. and stir over medium heat until the flour is incorporated and add 4 medium potatoes, peeled and diced and and a hearty pinch or two of salt. If you’re gonna make clam chowder, you’re probably going to use canned clams. thick bacon, pork belly or salt pork (skin removed, if using salt pork, rinse/wipe off salt) cook over medium low heat until the potatoes are soft and the broth is thickened. Another idea is to toss it with pasta; perhaps with a few chopped tomatoes (or a can of diced). Add potatoes, celery, carrots and water to onion and bacon. Add clam juice (or chicken broth), fish, potatoes, thyme and bay leaf and bring to a simmer. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through, about 10 minutes. Just before serving, add fish, milk, salt and pepper. Log In Sign Up. 1/2 lb. Use a spatula to break the fish into chunks. It will flake apart when cooked) Add the Old Bay, salt and pepper. Do it in the oven (or toaster oven if you don't want to bother with the larger appliance just for some leftover fish) at 275 degrees Fahrenheit for about 15 minutes. While this particular recipe uses haddock, the chowder may be made with pollock, cod, or a similar white fish as well. This is a top-rated fish chowder recipe with haddock or cod, seasonings, butter, potatoes, and carrots, along with onion and other tasty ingredients. Leftover fish from last night’s dinner is great, but if you only have fresh fish, you can poach the fish, in a separate pot, in a little broth. For example, combine your leftover fish with eggs, breadcrumbs, and a bit of mayo to make fish cakes, then fry them in a touch of oil or butter. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Fresh fish is better than canned clams. A gentle approach – a longer cooking time at a lower cooking temperature – is the best way to reheat fish. Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Good appetite! Cool. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. (Don’t worry about cutting it up. There are so many recipes for fish chowder; creamy, New England style; tomato based Manhattan; and Sherry-spiked southern versions just to name a few. Freezing Fish Chowder? Try these chefs' easy techniques, and you can have fish for the rest of the week. The Best Way to Reheat Fish. To prevent cream-based fish chowders from curdling once thawed, stir well when reheating the chowder. Many people enjoy putting large flakes of cold salmon in a salad or slicing it up over a bagel with cream cheese. For a shortcut to a classic chowder, you can use leftovers of whatever fish you have from dinners past, leaving you more time to kick back and enjoy the longest days of the year. Hearty leftover fish like salmon and tuna often taste better cold. Or add some mayo & seasoning & make a wonderful cold fish salad to top some mixed greens. 12-15 mins or until the potatoes and cook, stirring for 8-10 minutes is the Best Things Do... 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