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Creamy Fish Chowder
2 tb Instant chicken bouillon granules
1 Bay leaf
1 c Diced carrot
1 c Peeled; diced potato
1 c Diced celery
1/2 c Chopped onion
1/4 ts Dried oregano; crushed
1 lb Northern-pike fillets or other skinless fish fillets
1/4 c Butter or margarine
1/4 c All-purpose flour; (to 1/3)
2 c Milk
Fresh snipped parsley
In a large saucepan, combine the bouillon and bay leaf with 1 quart water. Add carrot, potato, celery, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano. Bring to boiling; reduce heat. Cover and simmer 10 minutes or till the vegetables are just tender. Add fish, and cook 5 minutes more or till fish is done.
Meanwhile, in a medium saucepan, melt butter or margarine over medium heat. Stir in the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper till blended. Add milk all at once, and stir till bubbly; remove from heat.
Slowly add the thickened mixture to the fish, stirring constantly. To serve, remove bay leaf. Garnish bowls with fresh parsley.
Makes 4 to 6 servings.
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