ack of a spoon. Season white sauce with salt and pepper
Chop celery and drain well.
Add to tuna, white fish and decrusted white bread.
Then add mayonnaise.
Serve on crackers and garnish with green olives.
Fillet your white fish.
Set aside.
Saute
Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
Mix in mangoes and green onions, cover, and chill for 10 minutes more.
Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
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.
abasco sauce.
Layer the fish and shellfish on top. Add
ix well.
Cut the white fish into 1 oz pieces and
o boiling point.
Add fish.
Lower heat and let
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.
In large saucepan, combine all ingredients except white fish. Cook over low heat 10 minutes;
stir now and then.
Add white fish;
cook
5
minutes
more.
Remove bay leaf.
Makes about 9 1/2 cups.
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.
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.
re half cooked. Add the fish and gently simmer for another
In a large frying pan, cook salt pork until well done.
Add onion and saute until golden.
While cooking this, cook potatoes in a 12-quart kettle.
Drain.
Add milk.
Stir flour into onion mixture.
When milk and potatoes are warm, thoroughly stir in thickening.
Immediately add corn or clams.
If making fish chowder, precook until fish breaks apart; then add.
Continue cooking until piping hot.
o 375 degrees.
Place fish fillets in a oven safe
hrow them away. Dice the white parts of the leeks and
Boil the fish in the water until it flakes.
Place bacon in a skillet and cook until fat is rendered.
Saute the onion, pepper, celery, carrots and potatoes in the fat for 10 minutes.
Flake the fish into a large stockpot.
Add the water, vegetables, bacon and tomatoes.
Heat to boiling.
Add all other ingredients except rum, cayenne pepper and thyme.
Cover.
Lower the heat and simmer for 1 hour.
Add the rum, cayenne and thyme.
Simmer for an additional 30 minutes.
Serve hot.
elery with the fish until the fish until the fish is cooked to
Saute first 5 ingredients in a little butter.
Add milk, water, potato and corn; simmer 5 minutes.
Add fish and simmer 5 more minutes till fish is flaky and potato is cooked.
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.