Bluefish Chowder

Name: Bluefish Chowder
Ingredients: 3 slices bacon cut in 1inch pieces; 1 pound bluefish fillets, cut in 1inch pieces; 1 cup celery chopped; 1/2 tablespoon parsley leaves fresh, chopped; 1 x black pepper to taste; 1/2 teaspoon basil dried; 3 tablespoons butter; 13 ounces evaporated milk; 2 medium onions chopped; 2 large potatoes peeled, cubed; 3 cups water; 1 1/2 teaspoons salt; 3/4 teaspoon tarragon leaves; 1/2 teaspoon rosemary leaves dried, crushed; 3 tablespoons flour, all-purpose

15 ingredients

7 steps

Ingredients

3 slices bacon cut in 1inch pieces
1 pound bluefish fillets, cut in 1inch pieces
1 cup celery chopped
1/2 tablespoon parsley leaves fresh, chopped
1 x black pepper to taste
1/2 teaspoon basil dried
3 tablespoons butter
13 ounces evaporated milk
2 medium onions chopped
2 large potatoes peeled, cubed
3 cups water
1 1/2 teaspoons salt
3/4 teaspoon tarragon leaves
1/2 teaspoon rosemary leaves dried, crushed
3 tablespoons flour, all-purpose

Directions

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.