The recipe sounds good and believe it or not very similar to an ” Old Drum Stew ” that people on the coast out here make. With any type of fish chowder/stew I like to add a pound of scallops during the last 10 minutes or so of cooking. I love scallops though , so it may not be good if you don’t like them.
I’m getting ready for a fish fry here tomorrow 😛
I think it’s pretty common…pretty standard ingredients. What makes it SoCal is the cumin and serrano peppers, and of course the fish that went into it 😉
Hey Joe, just jotted down your recipe and will give it a try as soon as I will have some fillets in my bucket again. Planning on going fishing on Thursday of the weather will allow and nothing else unexpected comes between.
I’m glad you had a great time with your son, even the weather wasn’t the nicest and your fishing trip turned out different than what you had planned for. My son unfortunately never was much interested in fishing when he was a kid and still, I enjoyed every single minute with him at the shore line. (Even when he actually was more a pain in the rear end than fun sometimes). Now he is 22 years old and he is living about 5,500mls away from me and I haven’t seen him for more than 3 years. The more I wished now, I would have gotten more chances spending time with him.
Take Care and Tight Lines
Rick
Thanks Rick. Appreciate you coming by. I heated up the soup last night and was thinking it would also be good if I had some avocado to throw in there. Just throw it into the bowl when served. It’d be a nice addition. I also threw in some extrea Tapatio because it wasn’t hot enough for me 😉
at 3:24 pm
The recipe sounds good and believe it or not very similar to an ” Old Drum Stew ” that people on the coast out here make. With any type of fish chowder/stew I like to add a pound of scallops during the last 10 minutes or so of cooking. I love scallops though , so it may not be good if you don’t like them.
I’m getting ready for a fish fry here tomorrow 😛
at 4:38 pm
I think it’s pretty common…pretty standard ingredients. What makes it SoCal is the cumin and serrano peppers, and of course the fish that went into it 😉
at 5:47 am
I would eat that 🙂
at 11:35 am
Hey Joe, just jotted down your recipe and will give it a try as soon as I will have some fillets in my bucket again. Planning on going fishing on Thursday of the weather will allow and nothing else unexpected comes between.
I’m glad you had a great time with your son, even the weather wasn’t the nicest and your fishing trip turned out different than what you had planned for. My son unfortunately never was much interested in fishing when he was a kid and still, I enjoyed every single minute with him at the shore line. (Even when he actually was more a pain in the rear end than fun sometimes). Now he is 22 years old and he is living about 5,500mls away from me and I haven’t seen him for more than 3 years. The more I wished now, I would have gotten more chances spending time with him.
Take Care and Tight Lines
Rick
at 12:07 pm
Thanks Rick. Appreciate you coming by. I heated up the soup last night and was thinking it would also be good if I had some avocado to throw in there. Just throw it into the bowl when served. It’d be a nice addition. I also threw in some extrea Tapatio because it wasn’t hot enough for me 😉
at 12:56 pm
Wow, I’m salivating. Great recipe! You’re such a good “chef”!. Did Juju stayed home??
at 1:00 pm
Hi Auntie Phebe, Juju had a birthday party and Jake didn’t want to go. It was good, even if the weather was lousy.