Bluefish Chowder
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bacon
cut in 1inch pieces |
|
| 1 | pound |
bluefish
fillets, cut in 1inch pieces |
* |
| 1 | cup |
celery
chopped |
|
| ½ | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | teaspoon |
basil
dried |
*
|
| 3 | tablespoons |
butter
|
|
| 13 | ounces |
evaporated milk
|
|
| 2 | medium |
onions
chopped |
|
| 2 | large |
potatoes
peeled, cubed |
|
| 3 | cups |
water
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¾ | teaspoon |
tarragon leaves
|
|
| ½ | teaspoon |
rosemary leaves
dried, crushed |
|
| 3 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bacon
cut in 1inch pieces |
|
| 453.6 | g |
bluefish
fillets, cut in 1inch pieces |
* |
| 237 | ml |
celery
chopped |
|
| 7.5 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
black pepper
to taste |
*
|
| 2.5 | ml |
basil
dried |
*
|
| 45 | ml |
butter
|
|
| 375.7 | ml/g |
evaporated milk
|
|
| 2 | medium |
onions
chopped |
|
| 2 | large |
potatoes
peeled, cubed |
|
| 7.1E+2 | ml |
water
|
|
| 7.5 | ml |
salt
|
|
| 3.8 | ml |
tarragon leaves
|
|
| 2.5 | ml |
rosemary leaves
dried, crushed |
|
| 45 | ml |
all-purpose flour
|
|
Directions
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.
