Every now and then my real job takes me out of town to conduct meetings, demo equipment, or train on the latest technology. For the past two days, I have been in Montvale, NJ at one of the many offices that the company I work for, has across the world. The power point sessions, the lecture, and the subject matter is enough to make even the most astute business man wander off to distant places in his mind. For me, I typically daydream about tropical sunshine, fishing in crystal blue waters, and Island cuisine like fresh salsas, ceviche, and coconut based dishes.
Today, as I sit here looking out the window, at the snow falling in north Jersey, I feel cold. Its not a mid-winter dry snow. This is that first snow of the season. wet and sloppy. It takes me to a place that I love to be. A place where I am most comfortable in my culinary shoes. I am daydreaming about soup. a nice hot bowl of soup, on a cold nasty day is as good as a kiss on the forehead from mom for making you feel better.
White perch are probably the most plentiful fish swimming, in the Chesapeake Bay. Just about every oyster bar, sunken dock, fallen tree lined shoreline, or rip rap point will hold white perch in the summer. If it's winter, you will need to go a little deeper, and present a little slower, but there are still plenty of fish to be had for the hearty angler that will brave the tempertures to fish deeper structure around bridge pilings or dropoffs. A platter of fried white perch filet's is just about as good as it gets when it comes to eating fish from the Chesapeake Bay. But I came across a recipe one day, that I altered slightly, and I guarantee that it will become one of your all time favorite's when old man winter starts to show his ugly face.
2 Tbsp unsalted butter
1 large onion (chopped)
2 med Leeks (chopped)
1 ½ cups vegetable stock
3 med potatoes (peeled & chopped)
1 Tsp curry powder
Salt & pepper
1 ½ to 2 cups white perch cut in 1 inch chunks
1 cup skim milk (can use whole or 2% as well)
½ cup shredded carrots
2 garlic cloves (minced)
In large soup kettle over medium heat melt butter, add onions, leeks, carrots and garlic. Cook until soft add stock, potatoes, curry, salt & pepper. Cover and simmer until potatoes are soft. Add White Perch and milk and simmer for 5 minutes. garnish with fresh parsley. Serve with fresh crusty bread or for a fun twist, serve in a bread bowl.
