The next time you add delicate fillets to your favorite fish soup or chowder, try placing them whole on top of your nearly cooked pot of goodness. Replace the cover, and the fish will cook in the flavorful steam. You'll end up with bigger pieces of fish in your final dish.
As you stir the pot, it will flake into smaller and smaller bits. But, if you're gentle, you'll have a few larger portions to decorate the bowls.
This was a tip that I picked up from Chef Jasper White. I don't know whether I read it in one of his books or saw it during a television appearance. I thank him every time I bite into a nice big piece of cod in my red fish chowder.
This is a great season to begin exploring these cookbooks by Boston's own, Jasper White. The "50 Chowders" will warm you. Right now, with lobster prices lower than they have been in the past, it's a great time to treat yourself to "Lobster at Home." Learn to make your favorite lobster dishes and maximize the fun and the savings.
