Bluefish chowder

8 servings

Ingredients

QuantityIngredient
3Bacon slice; cut in 1\" piece
2Onions, med; chopped
1poundsBluefish fillets; 1\" pieces
2Potatoes, lg; peeled/cubed
1cupCelery; chopped
3cups;Water
½tablespoonParsley, fresh; chopped
teaspoonSalt
¼teaspoonPepper
¾teaspoonTarragon, dried
½teaspoonBasil, dried
½teaspoonRosemary, dried; crushed
3tablespoonsButter
3tablespoonsFlour
1canEvaporated milk (13 oz)

Directions

BLUEFISH CHOWDER

Servings: 8

Partially cook bacon in a large Dutch oven over medium heat until slightly browned; add onion, and cook until onion is tender and bacon is crisp. Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown. Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender.

Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.

~-- Chuck Spacek Portsmouth, VA per Southern Living magazine