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| Home -> [Appetizers, Seafood, Soups & Stews] -> [Bluefish chowder Recipe] |
Bluefish chowder
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Seafood, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 3
| | Bacon slice, cut in 1" piece | | 2
| | Onions, med, chopped | | 1
| lbs | Bluefish fillets, 1" pieces | | 2
| | Potatoes, lg, peeled/cubed | | 1
| cup | Celery, chopped | | 3
| cup | Water | | 1/2
| tbsp | Parsley, fresh, chopped | | 1 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 3/4
| tsp | Tarragon, dried | | 1/2
| tsp | Basil, dried | | 1/2
| tsp | Rosemary, dried, crushed | | 3
| tbsp | Butter | | 3
| tbsp | Flour | | 1
| can | Evaporated milk (13 oz) |
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Procedures:
| 1 | Bluefish chowder servings: 8 partially cook bacon in a large dutch oven over medium heat until slightly browned; add onion, and cook until onion is tender and bacon is crisp. | | 2 | Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown. | | 3 | Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender. | | 4 | Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. | | 5 | Cook 1 minute, stirring constantly. | | 6 | Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. | | 7 | Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened. | | 8 | ~-- chuck spacek portsmouth, va per southern living magazin |
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