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Fish Potato Chowder Recipe

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This recipe for Fish Potato Chowder, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dar Stukey
Added: Saturday, November 8, 2008

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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