In Dutch oven, saute onions, celery and carrots in butter for 5 minutes.
Add fish, cover and cook 15 to 20 minutes, stirring frequently until fish flakes.
Add soup, milk and half and half. Simmer 20 minutes on medium-low heat after fish is cooked.
elery with the fish until the fish until the fish is cooked to
Cut cod filet into 1\" cubes.
Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
Add parsley, diced tomatoes and tomato sauce.
Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
Serve over cooked rice.
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.
Cut fish into large chunks.
Leave the shrimp whole.
Combine onion, zucchini, garlic and oil in 3 1/2quart sauce pan.
Over medium heat, cook until onion is tender.
Add tomatoes, tomato juice, wine and seasoningsl Continue cooking until boiling.
Add seafood.
Continue to cook until fish flakes easily.
In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes.
Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.
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
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.
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.
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