Bluefish Chowder Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 each: Bacon slice, cut in 1" piece
1 lbs: Bluefish fillets, 1" pieces
1 cup: Celery, chopped
1/2 tbsp: Parsley, fresh, chopped
1/4 tsp: Pepper, black
1/2 tsp: Basil, dried
3 tbsp: Butter,
13 ounce: Evaporated milk,
2 each: Onion, med, chopped
2 each: Potato, large, peeled/cubed
3 cup: , Water
1 1/2 tsp: Salt,
3/4 tsp: Tarragon, dried
1/2 tsp: Rosemary, dried, crushed
3 tbsp: Flour,
Directions:
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. Add bluefish and cook, stirring occasionally, 4 to 5
minutes or until fish begins to brown. Add all except butter, flour,
and evaporated milk, and simmer 20 minutes or until potatoes are
tender. Melt 3 tablespoons butter in a heavy saucepan over low heat;
add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir white sauce into fish mixture; simmer,
stirring occasionally, for 20 minutes or until thickened.
Source from luhu.jp
slightly browned; add onion, and cook until onion is tender and bacon
is crisp. Add bluefish and cook, stirring occasionally, 4 to 5
minutes or until fish begins to brown. Add all except butter, flour,
and evaporated milk, and simmer 20 minutes or until potatoes are
tender. Melt 3 tablespoons butter in a heavy saucepan over low heat;
add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir white sauce into fish mixture; simmer,
stirring occasionally, for 20 minutes or until thickened.
Source from luhu.jp