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Bluefish Chowder: Date Added: 20 Nov 2009
Listed in: Soups
Ingredients

3 each bacon slice; cut in 1 piece
1 lb bluefish fillets; 1 pieces
1 cup celery; chopped
1/2 tablespoon parsley, fresh; chopped
1/4 teaspoon pepper, black
1/2 teaspoon basil, dried
3 tablespoon butter
13 oz evaporated milk
2 each onion, med; chopped
2 each potato, large; peeled/cubed
3 cup ; water
1 1/2 teaspoon salt
3/4 teaspoon tarragon, dried
1/2 teaspoon rosemary, dried; crushed
3 tablespoon flour

Cooking Instructions

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.

Yield: 8 servings


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