Flounder chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | flounder fillets |
| ¾ | tablespoon | salt |
| 1 | pepper | |
| 1 | paprika | |
| 1 | each | onion, small, chopped |
| 1 | teaspoon | parsley, chopped |
| ¼ | teaspoon | thyme, minced |
| 1 | cup | cider |
| 2 | tablespoons | butter |
| 2 | tablespoons | flour |
| ¼ | cup | mushrooms, chopped |
| 3 | eaches | tomatoes, med, finely chop |
| ¼ | cup | cracker crumbs |
| 2 | cups | milk, scalded |
| 1 | cup | evaporated milk, scalded |
Directions
Wash the fish and season with salt, pepper and paprika. Chop onion, parsley and thyme and sprinkle on the bottom of the chowder kettle. Lay the fillets over the herbs and pour cider over all. Simmer minutes until fish is soft.
Melt butter, add flour and when brown, add mushrooms and tomatoes. Simmer 10 minutes. Cover the fish with cracker crumbs, top with remaining butter and simmer ten minutes more. Pour the scalded milk into the mixture, top with parsley and serve. Also for: Any good flovored fish. Recipe date: 11/29/87
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