"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fish Chowder Recipe

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This recipe for Fish Chowder, by , is from Family Cooks, 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!

Contributor:  
Contributor:  
Rupert Wong

Category:
Category:

Ingredients:  
Ingredients:  
6 lb filleted boneless Fresh fish (salmon, halibut or rockfish)
2 cups white or w/w flour
1/4 lb butter
250 ml sour cream
4 liters fish stock
2 cups each of diced potatoes, cauliflower, broccoli
1/2 tbs dill
1/2 tbs basil
1/2 tsp pepper
1 250 ml can niblet corn
2 fresh tomatoes & fresh cilantro coursely chopped

Directions:
Directions:
I prefer using fresh halibut bones to make the stock, usually from a halibut just caught and cleaned on the beach. The meat should be boneless, skinned and chunked with a sharp knife. In 4 litres of water, bring to boil fish bones, two celery sprigs, and 4 carrots. When the vegetables are soft, remove everything from the broth. Taste the stock and add Tai Fish Sauce to enhance flavor if necessary. Toss in your fresh chopped veggies, spices and let simmer. While your soup is maturing, prepare a nice roux. In a skillet, melt the butter and slowly add flour while mixing with a wooden spoon. When mixture becomes thick, slowly stir in cold milk, adding until consistency becomes, smooth and thick, like cream of wheat. Add the roux to your stock along with the sour cream and stir until dissolved. The last ingredients to add is the fish and fresh cilantro. Let the fish cook in the soup for 5 min before serving.
CAUTION: Be careful of fish bones when you are devouring your creation.



Number Of Servings:
Number Of Servings:
12

 

 

 

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