Simple redfish chowder

Yield: 1 servings

Measure Ingredient
2 pounds redfish, cleaned
1 each salt pork, large slice
6 eaches potatoes, large
4 cups milk
2 eaches onions, large
1 \N salt & pepper to taste

Wash and clean the fish thoroughly, but do not remove the head. Cover with salted water and boil until a silver fork will flake it from the bones easily. Pour off the water and save it. When the fish is slightly cooled, flake it carefully, being careful not to mush it and that all tiny bones are removed. Cover finely diced onions and potatoes with cold water. Dice the pork and fry it until brown. Add to this layers of the potatoes and onions, sprinkling each with salt and pepper. Cover with reserved fish stock and simmer gently until vegetables are tender. Add fish and milk; bring to boil. Thicken & serve. Generalized fish chowder made specific for redfish. Source: FISH AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

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