Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Bacon slice; cut in 1\" piece |
| 2 \N | Onions, med; chopped |
| 1 pounds | Bluefish fillets; 1\" pieces |
| 2 \N | Potatoes, lg; peeled/cubed |
| 1 cup | Celery; chopped |
| 3 cups | ;Water |
| ½ tablespoon | Parsley, fresh; chopped |
| 1½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¾ teaspoon | Tarragon, dried |
| ½ teaspoon | Basil, dried |
| ½ teaspoon | Rosemary, dried; crushed |
| 3 tablespoons | Butter |
| 3 tablespoons | Flour |
| 1 can | Evaporated milk (13 oz) |
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