Fish Chowder

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Fish Chowder Empty Fish Chowder

Post  sweetbriar on Sun Nov 23, 2008 12:58 pm

Here's a great chowder for those larger panfish catches, or any other white fish you enjoy. You'll need to fillet your
fish first. This recipe makes about 2 servings.
4 slices of bacon chopped
1 small onion chopped fine
1 carrot chopped fine
1 celery chopped fine
1 tablespoon unsalted butter
2 teaspoons all purpose flour
1/2 teaspoon paprika
8 ounces bottled clam juice
1 cup water
1 baking potato (about 1/2 pound)
1 pound firm white fish fillets, cut into 1 inch pieces
2 tablespoons minced fresh parsley
1. In a heavy saucepan, cook bacon pieces over medium heat until crisp, then remove bacon and place
on paper towels to drain.
2.Add the onion, carrot, celery and butter to the pan and cook over low heat until softened.
3. Add the flour to the mixture and cook for about 3 minutes, then add paprika.
4.Stir in the water, clam juice and cream, and then bring to a slow boil.
5. While the mixture is coming to a boil, peel and dice the potato into 1/4 inch squares. Once boiling
add the potato to the mixture and simmer uncovered for 12 minutes.
6.Stir in the fish and cook for about 5 minutes.
7.Add parsley, bacon, salt and pepper to taste.

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Join date : 2008-11-05
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