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Fish Fillet Chowder Recipe

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This recipe for Fish Fillet Chowder, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp oil
2 cups potatoes, peeled and cubed
2 cups carrots, sliced
2 cups onion, sliced
salt, to taste
2 whole cloves
1 tsp dired dill weed
1 medium bay leaf
2 tbsp flour
2 cups boiling water
1 lb thick fish fillets (halibut, cod etc), cut in 1: pieces
1/2 cup dry white wine
1 cup skim or low fat milk
pepper to taste
2 tbsp minced parsley

Directions:
Directions:
In a large saucepan, heat oil. Add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Saute, stirring about 5 minutes. Add flour. Cook a few minutes longer. Add boiling water. Cover tightly and simmer over very low heat about 15 minutes or until veggies are tender. Add fish and wine. Simmer, covered, about 10 minutes or until fish flakes easily with a fork. Discard the bay leaf. Add milk. Cook, stirring until hot. Season with pepper. Sprinkle with parsley and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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