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Creamy Fish Chowder Recipe
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To make Creamy Fish Chowder you will need
Ingredients
| 2 | tablespoons | Instant chicken bouillon granules | | 1 | | Bay leaf | | 1 | cup | Diced carrot | | 1 | cup | Peeled; diced potato | | 1 | cup | Diced celery | | 1/2 | cups | Chopped onion | | 1/4 | teaspoons | Dried oregano; crushed | | 1 | pound | Northern-pike fillets or other skinless fish fillets | | 1/4 | cups | Butter or margarine | | 1/4 | cups | All-purpose flour; (to 1/3) | | 2 | cups | Milk | | | Fresh snipped parsley |
Instructions
1. In a large saucepan, combine the bouillon and bay leaf with 1 quart
water. Add carrot, potato, celery, onion, 1/4 teaspoon salt, 1/4 teaspoon
pepper, and oregano. Bring to boiling; reduce heat. Cover and simmer 10
minutes or till the vegetables are just tender. Add fish, and cook 5
minutes more or till fish is done.
2. Meanwhile, in a medium saucepan, melt butter or margarine over medium
heat. Stir in the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper till
blended. Add milk all at once, and stir till bubbly; remove from heat.
3. Slowly add the thickened mixture to the fish, stirring constantly. To
serve, remove bay leaf. Garnish bowls with fresh parsley.
Makes 4 to 6 servings.
Enjoy your Creamy Fish Chowder
How much is in a cup?
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Sat 9 Aug 2008
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