MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Helen's Bass Cheek Chowder
Categories: Soups, Seafood, Wine, Pork, Dairy
Yield: 4 Servings

1 c Chicken stock
2 lg Potatoes; diced
1/2 ts Tarragon
1 ts Paprika
Salt & pepper
2 md Onions; chopped
1 Rib celery; chopped
3 sl Bacon; chopped
1/2 c Dry white wine
2 c Milk
1/4 c Butter
1 c Largemouth bass cheeks;
- other fish cheeks can be
- used
1 c Light cream
pn Cayenne pepper
Chopped fresh chervil

"The cheeks of a largemouth bass can be quite sizable
and are known as the fish's "filet mignon" by those in
the know." The chervil should be added at the last
moment to get the benefit of its delicate anise flavor.
This soup is best made a day or two ahead.

In a large soup pot, heat chicken stock, potatoes,
tarragon, paprika, salt & pepper.

Melt butter in a skillet, and lightly sauté bass cheeks
(or sole or scallops), onion, celery, and bacon. Add to
stock mixture. Stir in wine and simmer until potatoes
are cooked. Do not boil. Add milk and cream slowly,
stirring constantly; do not boil or it will curdle.
Add cayenne.

Garnish with chervil.

Variation: Substitute sole or scallops for bass cheeks.

Yield: 4 servings

Recipe from: Helen Shepherd, Lyndhurst, Ontario.

From: http://www.fishsniffer.com

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