Bluefish Chowder
Ingredients:
3
Bacon slice; cut in 1" piece
2
Onions, med; chopped
1
lb
Bluefish fillets; 1" pieces
2
Potatoes, lg; peeled/cubed
1
c
Celery; chopped
3
c
;Water
1/2
tb
Parsley, fresh; chopped
1 1/2
ts
Salt
1/4
ts
Pepper
3/4
ts
Tarragon, dried
1/2
ts
Basil, dried
1/2
ts
Rosemary, dried; crushed
3
tb
Butter
3
tb
Flour
1
cn
Evaporated milk (13 oz)
Method:
BLUEFISH CHOWDER Servings: 8 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.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.
~-- Chuck Spacek Portsmouth, VA per Southern Living magazine