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Grouper Recipes

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Fish, Shrimp, and Crab Chowder


1/2 pound firm, white-fleshed fish fillets (such as cod, scrod, haddock, hake, monkfish, halibut, or grouper), cut into bite sized chunks

1/2 pound medium sized shrimp, peeled, deveined, and halved

1/2 pound crabmeat, lump preferred, picked over for shells and cartilage

3 tablespoons unsalted butter

2 cups finely chopped yellow onion

2 cups bottled clam juice

2 cups reduced-sodium chicken broth

1 bay leaf

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cups peeled and diced all purpose potatoes

3/4 cup milk

1 cup heavy cream

1/2 cup minced fresh Italian parsley leaves


Melt the butter in a large soup pot over medium-high heat. When it stops foaming, add the onion and cook, stirring until soft and transparent, about 5 minutes. Add the clam juice, chicken broth, bay leaf, salt, pepper, and potatoes and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Pour in the milk and cream and bring back to a boil. Add the fish chunks and bring back to a boil. Stir in the shrimp. Reduce the heat to medium and simmer for 3 minutes. Stir in the parsley and crabmeat and just heat through, about 1 minute. Serve immediately. Serves 6.

Recipe obtained from Crazy For Crab by Fred Thompson