Scrod is not a fish at all.
It is a classic way of preparing common fish filets in New England.
Fish should be served with potatoes.
With this dish, I prefer small red potatoes, halved and sauteed in butter in parsley and pepper.
stirring until quite thick. Add fish and lower heat to a
uch once the fish is added). Add the fish fillets and cook
In saucepan combine potato, onion and fish.
Cover with water and bring to a boil.
Add salt and pepper; simmer until vegetables are tender and fish flakes, about 30 minutes.
Add dry milk and stir well.
Remove from heat and break fish into bite-size pieces. Add margarine and stir until it melts.
Yield:
1 serving.
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.
Bring 4 cups water to a boil in a large skillet.
Add fish; cover, reduce heat and simmer 7 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet with a slotted spatula; set aside.
Melt butter and saute onion to light brown. Drain butter into saucepan.
Add potatoes and 1 pint boiling water.
Simmer 10 minutes.
Add fish and simmer 20 minutes.
Add milk, salt and pepper.
Heat to boiling point.
In large pot, cook onion, and potatoes in chicken broth until potatoes are medium tender (but not cooked).
Add fish and simmer additional 10 minutes. Stir in the two milks and continue to simmer for approximately 15 to 20 minutes until fish is flaky (not mushy).
Garnish chowder in serving bowl with paprika.
Can serve with biscuits or crackers.
n cream and cubes of fish.
Stir in thyme.
Cut fillets in about 1-inch cubes.
Fry bacon until crisp and browned.
Add onion and brown slightly.
Add water and potatoes; cook 10 minutes or until potatoes are partially tender.
Add fish and cook until it can be flaked easily when tested with a fork. Add milk and seasonings; heat.
Serve immediately with chopped parsley sprinkled over the top.
Serves 6.
In large saucepan heat butter and add onions until soft.
Stir in diced potatoes and carrots, Worcestershire sauce and salt.
Add water and bring to a boil.
Reduce heat.
Cover and simmer until vegetables are tender.
Stir in fish, then milk.
Simmer gently for 15 to 20 minutes.
Season as desired.
In large saucepan, combine ingredients; heat thoroughly. Refrigerate leftovers.
Serves 12.
Leave fish whole.
Season inside and
Salt pork is more traditionally New England, but I just wanted a
otatoes, 3 cups fish stock and additional fish stock or water if
Prepare mixed vegetables according to package; drain.
Add the clam chowder and milk.
Pour mixture into shallow casserole. Cover; bake in a 425\u00b0 oven for 10 minutes.
Uncover; put fish sticks on top.
Bake for about 12 minutes, or until fish sticks are brown and crisp.
ell.
Add water or fish broth.
Stir until boiling
Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
Cover and cook on low 6 to 8 hours until potatoes are tender.
Add seafood about 15 minutes before serving; heat until fish is just cooked through.
Stir in milk; remove bay leaf and remove from heat.
Serve in bowls with crumbled bacon over top.
oft, not mushy.
Add fish which has been boned.
bout another minute.
Add fish and clams, cook stirring, until