Smoked Monkey Face Eel Chowder

Contributed by Dan “Smoke the Monkey” Levy

If you would like to read about the Catch and Cook Competition from Dan Levy’s point of view, read his blog HERE.
Monkeyface Prickleback Eels are really interesting fish (they’re not an eel!). Read some fun facts HERE.

CHOWDER BASE:

4 cups potatoes, chopped

1/2 brown onion, chopped

2 cups mushrooms, chopped

1 cup of green beans, chopped

2 cups of milk

2 tablespoons of butter

1 cup of shredded cheese

2 teaspoons of crushed garlic

Salt & pepper to taste

Water

Note: Bake all vegetables to a soft consistency, mash and add milk in a saucepan on a mid-level and add butter and cover with water. Bring to simmer and set on low for 10 mins.  Turn off heat and add cheese, salt and pepper to taste. Blend to your choice of consistency and set aside. 

SMOKED EEL:

1/2 lb bacon

Milk

Salt & pepper

Pecan wood chips

Monkey faced eel  

Soak the wood chips for at least 1 hour. Skin the eel and place in a shallow baking tray. Season with salt and pepper. Place a layer of bacon over the eel to cover as much of the flesh as possible. Add milk to the dish so there is an even in 1/2 inch in the pan.  Drain chips and set as a bed for the baking tray and smoke for at least 1 hour, 2 is better.  Toast a bread roll and slice off the top and hollow out  the roll. Tear up the inside and hosted top to use for dipping later.  Shred the flesh into the chowder and stir through while heating gently. Serve in the toasted bread bowl and garnish with the smoked bacon, crumbled over with a little chopped parsley.