Cooking with San Francisco Cooking School: Seafood Chowder

When you grow up in Seattle, the granddaughter of fishmongers, there are always fish bones around. We never got fancy filets, it was always whole fish that got butchered at home, live crabs we cleaned ourselves and none of this peeled-and-deveined shrimp you see in markets now. Fish was a bit of work, but worth every minute of it. Not only did we eat like kings on the freshest local stuff that was in season, but we ended up with bones and shells that always got put to good use: Hello, chowder![tasty-recipe id="1971"]