Wednesday, September 11, 2013

Last Sunday's Fish Chowder


  • About 5 or 6 large red potatoes, peeled and sliced thin (leave some slivers of red peel).
  • less than a pound or so of fish chunks (I used the Trader Joe's frozen cod pieces, inexpensive fish)
  • 3 large carrots, peeled and sliced into disks
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • red onion diced
  • 3 tablespoons flour
  • 2 cups milk
  • spice to taste:
    • dill (optional)
    • tarragon (optional)
    • basil (optional)
    • ground bay leaf (or add a whole bay leaf before adding the carrots)
    • parsley
    • paprika
    • fresh ground pepper
    • salt


Peel and slice potatoes, add to soup pot until they fill about 1/2 way up.
Rinse, discard rinse water, and then fill with enough water to cook the potatoes.
When they are close to cooked, add the carrots.

In a saucepan, saute the diced red onion in olive oil and butter. Add flour, stir it around and let it brown. Gradually add in about 3/4 cup milk until you have a cream sauce.

Add the fish pieces to the potatoes in the soup pot, then stir in the cream sauce. Thin the chowder out with more milk.

Spice to taste.

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