Recipe
She-Crab Style Sheepshead Chowder
Sheepshead has a sweet, crab-like flavor that makes it perfect for this Lowcountry-inspired chowder. A hearty meal after a day on the pier.
Before you fillet anything: South Carolina sets a minimum size, a daily bag limit and in some cases a slot for most of these fish, and several have closed seasons. Measure the fish on the pier and check the SC regulations page — an undersized fish goes back in the water, not in the cooler.
Serves
6
Difficulty
Advanced
Ingredients
Quantities serve 6.
- 1 lb sheepshead fillets, cubed
- 4 slices bacon, diced
- 1 onion, diced
- 2 stalks celery, diced
- 3 potatoes, cubed
- 4 cups fish stock or clam juice
- 1 cup heavy cream
- Old Bay, thyme, bay leaf
- Sherry (optional)
Method
Cook bacon in a Dutch oven until crispy. Remove and set aside.
Sauté onion and celery in bacon fat until softened, about 5 minutes.
Add potatoes, stock, Old Bay, thyme, and bay leaf. Bring to a boil.
Reduce heat and simmer 15 minutes until potatoes are tender.
Add sheepshead cubes and cook 5-7 minutes until fish is opaque.
Stir in heavy cream and a splash of sherry. Season to taste.
Serve topped with crumbled bacon and oyster crackers.
Cook fish to an internal temperature of 145°F, or until it flakes and turns opaque through the thickest part. Keep your catch on ice from the moment it leaves the water.
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