Bluefish chowder

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)


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

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