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Quick Cape Breton Chowder
1 lb Cod fillets; frozen
1 tb Butter
1/2 c Onion; finely chopped
10 oz Cream of celery soup
14 oz Clam chowder
1 c Milk
1/2 c Water
Partially thaw fish. Cut in 1 inch (2 cm) pieces. Saute onion in
butter until translucent. Stir in soups, milk and water. Slowly
bring to a boil. Add fish and simmer 5 to 8 minutes or until flesh
is opaque and flakes easily. Sprinkle with parsley.