Fish Chowder, 1961

13 ingredients
6 steps

Ingredients

  • 4 whole fish, cleaned and scalded
  • 2 c. water
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 Tbsp. chopped green pepper
  • salt to taste
  • 2 Tbsp. butter or olive oil
  • 2 c. chopped tomatoes
  • 2 medium potatoes, finely diced
  • 1/2 c. minced celery
  • 1 bay leaf
  • 1/8 tsp. fresh ground black pepper
  • 1 Tbsp. minced parsley

Directions

  1. 1
    Simmer fish in water for 10 minutes.
  2. 2
    Drain, reserving broth. Pick meat from bones and reserve; discard bones.
  3. 3
    Saute onion, garlic and pepper in butter until onion is transparent.
  4. 4
    Add reserved stock, tomatoes, potatoes, celery, bay leaf, salt and pepper.
  5. 5
    Cook until potatoes are tender.
  6. 6
    Add reserved fish meat and parsley and reheat.

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