Group: rec.food.cuisine.jewish
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REC: New England Fish Chowder
REC: New England Fish Chowder
Those of us who have come to kashrut late usually find that there are
foods we miss that are no longer acceptable. One of mine is New
England clam chowder, thick and hot and creamy with the tang of the
ocean. This recipe, that I picked up at the supermarket and then
adapted to what was on hand, fills the empty place in my tummy
(without those chewy bits of shellfish)<G>
New England Fish Chowder
Source: Me & Supermarket handout
Yield: 4 servings
4 cups water
1 lb fish fillets, cut into 1-1/2" pieces (trout) (1 lb cod)
2 tablespoons butter
1/2 pound unpeeled sweet potatoes, diced(Yukon golds)
1 small onion, diced
1/2 cup sliced celery
1 small sliced carrot (shredded)
3 tablespoons flour
2 cups milk
1 tsp salt
1/2 tsp powdered mustard
1/4 tsp black pepper
Bring 4 cups water to a boil in a medium-sized pot. Add fish, cover,
and simmer for 7 minutes or until fish flakes with a fork. Remove
fish from water, and reserve water. (I included the skin from the
trout, and tossed that after simmering)
Melt butter in a large, heavy skillet. Add potatoes, onion, celery,
and carrot. Saute over medium high heat for about 5 minutes, stirring
often. Sprinkle flour over veggies, then gradually add milk, stirring
constantly. Add salt, mustard, and pepper. Add reserved water
slowly, stirring, until consistancy is creamy. (may not need all of
the water.) Lower temperature to a simmer for 20 minutes until
vegetables are tender.
Add fish, heat thoroughly on low.
Notes: Using the butter, this chowder was rich enough without the
cream called for in the original recipe. A drop or two of hot sauce
is also nice.
maxine in ri
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
Those of us who have come to kashrut late usually find that there are
foods we miss that are no longer acceptable. One of mine is New
England clam chowder, thick and hot and creamy with the tang of the
ocean. This recipe, that I picked up at the supermarket and then
adapted to what was on hand, fills the empty place in my tummy
(without those chewy bits of shellfish)<G>
New England Fish Chowder
Source: Me & Supermarket handout
Yield: 4 servings
4 cups water
1 lb fish fillets, cut into 1-1/2" pieces (trout) (1 lb cod)
2 tablespoons butter
1/2 pound unpeeled sweet potatoes, diced(Yukon golds)
1 small onion, diced
1/2 cup sliced celery
1 small sliced carrot (shredded)
3 tablespoons flour
2 cups milk
1 tsp salt
1/2 tsp powdered mustard
1/4 tsp black pepper
Bring 4 cups water to a boil in a medium-sized pot. Add fish, cover,
and simmer for 7 minutes or until fish flakes with a fork. Remove
fish from water, and reserve water. (I included the skin from the
trout, and tossed that after simmering)
Melt butter in a large, heavy skillet. Add potatoes, onion, celery,
and carrot. Saute over medium high heat for about 5 minutes, stirring
often. Sprinkle flour over veggies, then gradually add milk, stirring
constantly. Add salt, mustard, and pepper. Add reserved water
slowly, stirring, until consistancy is creamy. (may not need all of
the water.) Lower temperature to a simmer for 20 minutes until
vegetables are tender.
Add fish, heat thoroughly on low.
Notes: Using the butter, this chowder was rich enough without the
cream called for in the original recipe. A drop or two of hot sauce
is also nice.
maxine in ri
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
