Bluefish Chowder

Course : Fish
Serves: 8
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3 slices bacon slice -- cut in 1 inch piece
1 pound bluefish fillets -- 1 inch pieces
1 cup celery -- chopped
1/2 tablespoon parsley -- fresh, chopped
1/4 teaspoon pepper -- black
1/2 teaspoon basil dried
3 tablespoons butter
13 ounces evaporated milk
2 medium Onion -- med, chopped
2 medium potato -- large, peeled/cubed
3 cups water
1 1/2 teaspoons salt
3/4 teaspoon tarragon -- dried
1/2 teaspoon rosemary -- dried, crushed
3 tablespoons flour

Preparation / Directions:

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. Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown. Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.

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