Smoked Marlin Chowder - More Stories from the Far North

Look at that fish!
Our friends Geoff and Laurian caught this out at sea off the Bay of Islands, in their boat Silverado. Isn’t it amazing?

After it was weighed (229.1 kilos)… it was sent off to the smoker.That’s a lot of Marlin. We have been the recipients of several packages. It really is beautiful just served cold on bread or a cracker. Maybe a little lemon juice or maybe that Japanese mayonnaise (that I am really keen on...they now have a mustard version which is excellent.) Little piquancy- yum.

But there are many other ways to consume this wonderful fish.
How about Smoked Fish Chowder

An aside - I have posted chowders before and reiterate…please use full cream milk.
I have used lesser milks and somehow they seem stick to the pot not good!

So, back to the recipe.

2 rashers bacon chopped
1 onion finely chopped
1 large potato peeled and chopped into cubes
1 chili finely sliced
1 corn cob kernels removed

2 tablespoons butter
1 glass white wine
1 litre milk

Salt and freshly ground black pepper

200gms flaked marlin
2 spring onions finely chopped Melt butter in pan
Add bacon, fry till crispy, remove

Add onions and chili sauté till translucent

Add potatoes and corn

Add about 100 mls of water and simmer till the potatoes are just fork tender

Add white wine
Bring to boil and evaporate wine
Add milk
Season to taste.

Bring to simmer and gently cook about 5 minutes

Meanwhile flake the marlin

Add to chowder
Let sit about 5 minutes for flavours to meld
Serve in your pretty bowls and garnish with spring onions

Delicous.

(What do you think about this big snapper? We were lucky enough to be recipients of that old granddaddy on New Years Eve)

Crumbed filets. Very good

Geoff is not only a great fisherman/person

He has taken this excellent shot of our boat in
Whangaroa Harbour.

That’s the good ship Cajun Moon in front and behind us the beautiful Zulu,.
More about Zulu and it’s crew later.