Fish recipes |
Bluefish Chowder |
3 each bacon slice; cut in 1 piece 1 lb bluefish fillets; 1 pieces 1 cup celery; chopped 1/2 tablespoon parsley, fresh; chopped 1/4 teaspoon pepper, black 1/2 teaspoon basil, dried 3 tablespoon butter 13 oz evaporated milk 2 each onion, med; chopped 2 each potato, large; peeled/cubed 3 cup ; water 1 1/2 teaspoon salt 3/4 teaspoon tarragon, dried 1/2 teaspoon rosemary, dried; crushed 3 tablespoon flour |
Partially cook bacon in a large Dutch oven over medium heat until slightly browned; add onion, and cook until onion is tender and bacon is crisp. Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown. Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. |