Fish Chowder For A Crowd
Fish Chowder For A Crowd. Season shrimp and cod with old bay seasoning. 1/4 pound bacon, or streaky salt pork, diced.
Add onions to fat remaining in stock pot and sauté until golden brown. Add carrot, celery, potato, corn, broth and wine & bring to a boil. Add fish, potatoes, celery, bay leaf, salt and pepper.
Add The Flour And Stir Until Well Combined.
Simmer gently until potato is tender, 6 to 8 minutes. Cook onion in butter until tender. 1 medium onion, coarsely chopped.
Stir In Fish, Tomato Paste, Bay Leaf, Cheesecloth Bag Of Allspice, Thyme, Hot Pepper Sauce, And Salt And Pepper To Taste.
Flake fish, discarding bones and skin. Pinot grigio or sauvignon blanc are ideal, but anything with “crisp” in. Add the butter and onions, and cook for 10 minutes.
Melt Butter In A Large Pot Over Low Heat.
2 pounds frozen fish fillets, such as catfish, or haddock, thawed. 3/4 cup diced carrots, from 2 to 3 medium carrots. Add to saucepan and simmer for 30 minutes.
Add The Clams, Milk, Parsley And Pepper To Vegetable Mixture;
Add the onions and cook. Add the potatoes, celery root, celery, parsnips, clam juice, dried and fresh thyme, salt and white pepper. In a second pot, heat the 4 cups of water with a bay leaf and the 1/4 onion until just before boiling.
Works Great For A Crowd!
Add milk and heat through. 1/4 teaspoon freshly ground black pepper. Add onions to fat remaining in stock pot and sauté until golden brown.
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