Husband John is addicted to fishing. He has no such passion for cooking.
He would happily fill a freezer with this season’s catch, and then buy another freezer before making a dent in his piscine loot. We have the same dilemma with venison, but that is another article. I am forever looking for new ways to cook his most frequent catch, crappie. Say “croppie”, please, despite the spelling. The name likely derives from the French crapet, meaning “sunfish.” A popular game fish, especially in the central states, it is also called Oswego, speckled, calico, or strawberry bass, or specks, depending on your region. Whatever the moniker, they are all in the perch order. White fleshed and mildly flavored, they adapt, fortunately, to a variety of cuisines.
This hearty soup is inspired by Manhattan clam chowder. It’s m
y preference over its New England rival, but the New England milk and butter base can be adapted just as easily.