Heat oil in a large saucepan on medium-high heat. Add onion and bacon; cook and stir for 5-6 mins or until bacon is crisp. Add flour; cook and stir for 1 min. Gradually stir in milk and stock until smooth. Cook and stir for 4-5 mins or until mixture boils and thickens.
Add potatoes to mixture. Reduce heat to low; simmer, uncovered, for 5 mins. Add corn and fish; simmer, uncovered, for 5 mins or until fish is cooked (don't overcook). Remove from heat. Season with salt and pepper.
Ladle soup into serving bowls. Sprinkle with parsley.
Melt butter in a heavy-based saucepan on low heat. Saute onion for 5 minutes, until golden and soft.
Add potato and stir in flour. Add stock. Bring to a simmer. Cook for 10 minutes, until thick.
Add fish pieces and cook for 6 minutes, until tender. Stir in hot milk and heat slowly without boiling. Season to taste and stir in parsley.
Serve with a grinding of pepper and crusty bread.
Select whiting, flounder or blackfish.
Wash and place in cold water to cover.
Chop celery and onions fine.
Add these, bay leaf and salt to cut up fish.
Bring to a boil; simmer 20 minutes. When cool, bone and skin fish.
Strain broth.
To broth, add diced potatoes.
Boil until potatoes are done.
Add fish, cream and milk.
Simmer 5 minutes; serve with crackers.
Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
Cover and simmer 10 to 15 minutes until vegetables are tender.
Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
Serve with crispy bread or crackers.
elery with the fish until the fish until the fish is cooked to
ant to almost overseason the chowder at this point to avoid
ant to almost overseason the chowder at this point, to avoid
Cook onions and potatoes in broth or water until almost tender.
Add fish and complete cooking.
When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
Heat completely without boiling (very important, never boil any chowder).
Sprinkle with remaining pepper and serve with oyster crackers or saltines.
Note: If you want more potatoes or fish just add more broth and milk.
Cut fish in 1-inch cubes.
Fry bacon in large skillet.
Add onion and brown.
Add water and potatoes and cook for 10 minutes. Add fish; cook until fish is flaky.
Add milk and seasonings.
Heat and serve.
Do not boil.
Add canned corn, if desired.
Recipe will feed 8.
Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
Sprinkle with herbs and seasonings.
Top with tomatoes, wine and clam juice.
Cover and cook on Low 7-8 hours (High 3-4 hours).
One hour before serving, combine flour, melted butter and cream.
Stir into chowder and continue cooking for remaining time.
ablespoon stock powder. (Or use fish or chicken stock).
Simmer
0 minutes.
Add the fish and simmer about 10 minutes
o boiling point.
Add fish.
Lower heat and let
Cut fish into 1 inch cubes. Set aside.
Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
Add fish, wine or water, salt and thyme. Simmer 10 minutes.
Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
Heat to boiling. Taste and add fresh lemon juice.
Enjoy!
inutes or until fish can be flaked. Remove fish. Boil fish broth 10
Cover fish with water lightly salted. Boil about 15 minutes. Remove fish from water, let cool, then flake fish. Take water fish was boiled in and strain through cheesecloth or fine strainer. Save the water, (you should have about 1 quart of water.) Add vegetables to water and add another quart of water. Cook 20 minutes. Add salt, pepper, poultry seasoning, and garlic powder, and fish. Cook until potatoes are done.
Brown bacon in pot.
Add all other ingredients, except fish. Bring to a boil.
Then simmer until vegetables are done.
If cooked fish are used, add it when vegetables are done.
If raw fish or shrimp are used, add it when you turn down the chowder to simmer. Simmer 35 to 45 minutes.
Add water if needed.
Place water and fish of choice in heavy pot;
Simmer fish in 2 cups water for 15 minutes.
Drain off and reserve broth. Remove skin and bones from fish.
Saute the diced pork in a large pot until crisp. Saute onions and pork fat until golden brown. Add fish, celery, potatoes and bay leaf.
Measure reserved fish broth, plus enough boiling water to make 3 cups liquid.
Add to pot and simmer 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated.
Season with salt and pepper.
Makes 8 servings.
br>Stir mixture.
Lay fish on top; cover and simmer