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.
br>Cook pealed potato with fish and head and shells of
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.
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.
to poach to fish, fill a large sauce pan
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.
abasco sauce.
Layer the fish and shellfish on top. Add
To make the soup, heat 1 tbsp of the
ix well.
Cut the white fish into 1 oz pieces and
Chop potatoes, celery and onion.
Add pepper, celery salt and olive oil in a large cooking pot.
Simmer for 3 minutes.
Add fish; simmer 2 more minutes.
Melt sour cream in 1 cup of hot water, then pour over fish with soup.
Stir for 5 minutes over medium heat.
Add milk; bring to a boil while stirring.
Simmer for 1 hour.
Saute onion and chopped celery in butter.
Add cream of potato soup with evaporated milk, water, parsley, chives and white fish. Simmer 1/2 hour.
hrow them away. Dice the white parts of the leeks and
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 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.
re half cooked. Add the fish and gently simmer for another
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.