Simple Fish Chowder
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
6
- Ingredients
- 3 cups white fish fillets (haddock, cod or pollock) cut into 1 1/2-inch pieces
- 2 Tbsps unsalted butter
- 2 large potatoes (washed and diced)
- 1 medium onion (chopped)
- 2 ribs Celery (chopped)
- 3 Tbsps unbleached all-purpose flour
- 4 cups milk
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ tsp mustard powder
- 1 tsp Worcestershire sauce
- 1 cup light ligth cream
- fresh parsley (chopped)
- oyster Cracker (or bread)
Product recommendation
Chowder is best if left to cure overnight.
Preparation steps
1.
In a large skillet, bring 1 quart of water to a rapid boil. Add fish, cover and reduce heat; simmer for 7 minutes, or until fish begins to flake with a fork. With a slotted spoon, remove fish from skillet; set aside and keep warm.
2.
Melt butter in a large saucepan, add potatoes, onion and celery. Saute for 5 to 6 minutes, stirring often. Stir in flour and gradually whisk in milk. Season with salt, pepper, mustard, and Worcestershire sauce. Stir to incorporate. Reduce heat; simmer for 20 minutes or until potatoes are fork tender.
3.
Add prepared fish. Stir in light cream. Heat through, stirring gently.
4.
Sprinkle with chopped parsley. Ladle into bowls. Serve with oyster crackers or bread.
