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Fish Potato Chowder Recipe

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This recipe for Fish Potato Chowder is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
firm white fish cut in pieces, such as halibut leftover from Mock Lobster
2 medium carrots, sliced thin
1 cu sugar snap peas, halved diagonally
1 Tbs olive oil
14 oz vegetable broth
about 2 1/4 - 2 1/2 cu water
1 4-oz pkg (or 1/2 a 7.2-oz box) butter-and-herb-flavored mashed potatoes (or leftover mashed potatoes, seasoned with butter and herbs of your choice.)
parmesan cheese, grated/shaved.
Directions:
Directions:
1. If fish is not leftover and is raw, season mildly with pepper. In a large pot or Dutch oven, sauté fish, carrots and peas in hot oil until fish surface turns white, about 3 minutes. 2. Add broth and water and bring to a boil; reduce heat and simmer, covered for 3 minutes, or until fish flakes when teased wth a fork. 3. Place mashed potatoes in a small bowl. Stir some of the fish/vegetable broth into the potatoes, but keep them thick; do not let them get runny. 4. Divide the mashed potatoes between 4 bowls. Make sure fish is in bit-sized pieces, and ladle fish and vegetables and broth over the potatoes. Season with salt and pepper and top with parmesan cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about 15-25 min

 

 

 

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