Old-fashioned Fish Chowder Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
2 medium: Onions, minced
2 large: Baking potatoes, cubed
1/2 tsp: Dried thyme,
1/2 cup: Turkey, fish or vegetable
. stock,
1 lbs: Cod or haddock fillet,
4 cup: Milk,
1/2 tsp: Salt,
Pepper, fresh ground
Paprika for garnish,
Directions:
Heat the vegetable oil in a large, heavy saucepan over low heat. Add
the onions and saute for 10 minutes, or until golden but not brown.
Add the baking potatoes (cut into 1/4-inch cubes), the dried thyme
and the turkey stock. Cover and simmer for 10 minutes, or until the
potatoes are tender.
Add the cod or haddock fillet, cover and simmer gently for 10
minutes. Add the milk, salt and black pepper to taste. Cover and
simmer 5 minutes, or until the mixture is thoroughly hot. Gently
flake the fish with a fork into bite-sized pieces, then ladle the
chowder into soup bowls. Sprinkle with paprika and serve immediately.
Makes 6 servings.
* Approximate nutritional analysis: 234 calories per 1/2-cup
serving, 20g protein, 22g carbohydrates, 7g fat (27% of calories), 1g
fiber, 39mg cholesterol, 186mg sodium, 35% of the Daily Value for
phosphorus.
** American Health -- November 1995 **
Source from luhu.jp
the onions and saute for 10 minutes, or until golden but not brown.
Add the baking potatoes (cut into 1/4-inch cubes), the dried thyme
and the turkey stock. Cover and simmer for 10 minutes, or until the
potatoes are tender.
Add the cod or haddock fillet, cover and simmer gently for 10
minutes. Add the milk, salt and black pepper to taste. Cover and
simmer 5 minutes, or until the mixture is thoroughly hot. Gently
flake the fish with a fork into bite-sized pieces, then ladle the
chowder into soup bowls. Sprinkle with paprika and serve immediately.
Makes 6 servings.
* Approximate nutritional analysis: 234 calories per 1/2-cup
serving, 20g protein, 22g carbohydrates, 7g fat (27% of calories), 1g
fiber, 39mg cholesterol, 186mg sodium, 35% of the Daily Value for
phosphorus.
** American Health -- November 1995 **
Source from luhu.jp