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.
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.
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
Rinse fish well.
Boil the fish for about 20 minutes and drain off all the water.
Put the fish back into the pot and fill about 2/3 full.
Add the vegetables.
Cook until vegetables are done. Drain off most of the water, leaving about 1/2 full.
Add the soup and water.
Fry the bacon until crisp. Drain off excess fat. Break into small pieces and add to the chowder just before serving.
Dice salt pork and saute in soup kettle until very crisp. Remove salt pork and set aside.
Dice onions and saute in fat; do not brown.
Add diced potatoes.
Wash fish and place in kettle. Cover fish, onions and potatoes with cold water.
Add salt, pepper and sauce.
Cook until fish flakes, about 30 minutes.
Add heated milk.
Sprinkle salt pork on top of chowder.
Serve with oyster crackers or tea biscuits.
Yields 8 servings.
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.
Bring water to a boil in a medium saucepan. Add onion, fennel seed, garlic, salt, turmeric, pepper, bay leaf and potatoes. Bring to a boil; reduce heat and simmer, covered, about 15 minutes. Add carrots; simmer 3 minutes. Add zucchini; simmer another 5 minutes, until vegetables are tender.
Remove 1 cup of the vegetables and broth and puree in a blender. Return puree to thicken soup; Add fish and wine. Simmer, covered just until fish is opaque, about 1 minute.
Remove bay leaf and serve with Italian or sourdough bread.
ntil well coated.
Add fish and enough water to cover
Melt butter; saute onion until tender.
Add tomatoes and fish. Cook until done.
In a large saucepan mix soups, milk and spices. Bring almost to a boil.
Add tomato and fish mixture.
Simmer until ready to serve.
Do not boil or milk will curdle.