Tis The Season - Tog

ok it's time. Although our F&W service folks only allow us to keep one legal sized tautog, they are in the most easily accessible backwaters, so it's still worth the time going out for them!

I usually never make chowder out of tog, but this is a good base, then use some other less worthy fish for the actual chowder LOL :)

Fish Stock

1 pound fish racks, fins and scraps
3 bay leaves
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh dill
1 sprig fresh thyme
Pinch of salt and pepper
6 cups water
Combine all ingredients in a stock pot. Add the water, cover the pot and crank up the heat. Once it comes to a vigorous boil, lower the heat to medium-low and cook covered for at least an hour, or until the liquid has reduced by about one half. Strain thoroughly and set aside. I will often make the stock ahead of time and keep it in the refrigerator overnight.

Tautog Chowder (for 6-10)

3 cups fish broth
1 pound tautog fillets, skinned
1 pound red bliss or other potatoes, cubed
1 large diced yellow onion
1/2 pound bacon bits
fresh dill
fresh thyme
1 10-ounce can evaporated milk
1 1/2 cups milk
2 to 3 tablespoons butter
2 to 3 tablespoons flour
Salt and pepper to taste