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Bluefish Chowder Recipe
Serves 8
Ingredients: 3 bacon slices, cut in 1" piece
1 lb bluefish fillets, 1" pieces
1 cup celery, chopped
1/2 tsp parsley, fresh, chopped
1/4 tsp pepper, black
1/2 tsp basil, dried
3 tsp butter
13 oz evaporated milk
2 onion, med, chopped
2 potato, large, peeled/cubed
3 cups water
1 1/2 tsp salt
3/4 tsp tarragon, dried
1/2 tsp rosemary, dried, crushed
3 tsp flour
Instructions: 1. 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.
2. Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown.
3. Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender.
4. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
7. Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.
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