Old-Fashioned Fish Chowder
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
minced |
|
| 2 | large |
russet potatoes
cubed |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | cup |
turkey
fish or vegetable stock |
*
|
| 1 | pound |
cod fillets
|
|
| 4 | cups |
milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
fresh |
*
|
| 1 | x |
paprika
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | medium |
onions
minced |
|
| 2 | large |
russet potatoes
cubed |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 118 | ml |
turkey
fish or vegetable stock |
*
|
| 453.6 | g |
cod fillets
|
|
| 946 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
fresh |
*
|
| 1 | x |
paprika
for garnish |
*
|
Directions
Heat the vegetable oil in a large, heavy saucepan over low heat.
Add the onions and sauté for 10 minutes, or until golden but not brown.
Add the baking potatoes (cut into ¼ inch cubes), the dried thyme and the turkey stock.
Cover and simmer for 10 minutes, or until the potatoes are tender.
Add the cod or haddock fillet, cover and simmer gently for 10 minutes.
Add the milk, salt and black pepper to taste.
Cover and simmer 5 minutes, or until the mixture is thoroughly hot.
Gently flake the fish with a fork into bite-sized pieces, then ladle the chowder into soup bowls.
Sprinkle with paprika and serve immediately.
