Yield: 1 servings
|3 pounds||mullet, ground, cleaned|
|2 cups||potatoes, diced|
|1 cup||onion, finely chopped|
|½ cup||salt pork or bacon|
|1||celery tops, finely chopped|
Put cleaned fish into a saucepan with 1 quart of boiling water; boil for 15 minutes. Remove fish with a skimmer; strain the stock and add diced potatoes. Brown diced salt pork or bacon in a frying pan; add chopped onion and fry to a light yellow, not brown. Add the onion and tomatoes to the fish stock; boil slowly for 20 minutes. Pick the meat from the fish, discarding skin and bones. Add seasoning and scalded milk, just below boiling point. Separately mix the flour with cold water until smooth. Add to Chowder and boil for additional five minutes. Serve hot with crackers.
Original Fish Chowder made specific with Ground Mullet. Ground Mullet is a species of fish, also called whiting Recipe date: 01/17/33 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000