Katama Bay Oyster and Smoked Bluefish Chowda

Adapted by StarChefs.com
August 2013
Yield: 20 servings


Chowda Base
200 grams unsalted butter, diced
2 fresh bay leaves
3 sprigs thyme
500 grams small-diced Spanish onion
250 grams small-diced celery
250 grams medium-diced carrot
900 grams light fish fumet
900 grams medium-diced Yukon gold potato
1200 grams heavy cream
To Assemble and Serve
1 bluefish, smoked, hand-flaked into nickel-size pieces (1 kilogram)
20 Katama Bay oysters, shucked, oyster meat and liquor reserved separately
3 grams finely chopped flat-leaf parsley
1 gram finely chopped dill
1 gram finely chopped celery leaf
black pepper


For the Chowda Base:

In a large rondeau, melt butter over medium heat until beginning to foam. Add bay leaves and thyme followed quickly by onions. Do not brown butter. Sweat onions a few minutes, until they begin to soften. Add celery and carrots, season with salt, and sweat vegetables 12 minutes, stirring frequently. Remove and discard thyme and bay. Add fish fumet and bring to simmer. Add potatoes and simmer 12 to 15 minutes, until potatoes are slightly undercooked. Add heavy cream and simmer 5 minutes. Remove from heat, chill in ice water bath, cover, and refrigerate.

To Assemble and Serve:

Gently heat Chowda Base to simmer. Add smoked bluefish followed by oysters and simmer 2 to 3 minutes, until oysters plump. Do not overcook oysters. Turn off heat and stir in half the reserved oyster liquor followed by herbs and celery leaves. Season with black pepper. Adjust seasoning with liquor and salt if necessary. Serve immediately.