Bass Cheek Chowder


"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.

1 C chicken stock
2 potatoes, diced
1/2 tsp. tarragon
1 tsp. paprika
salt & pepper
2 onions, chopped
1 stalk celery, chopped
3 slices 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
pinch cayenne pepper
chopped fresh chervil
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.