Basic Fish Chowderfish, soup 1 lb fish fillets 2 slice bacon, chopped 1/2 cup onion, chopped 2 cup fish stock or water 1 cup raw potato, sliced 2 cup milk 1 teaspoon salt 1 dash of pepper Salmon, halibut, rockfish or cod may be used for the fish. Fry bacon until crisp; add onion and cook until tender. Add water and potatoes and simmer 10 minutes or until the potatoes are partially tender. Cut fish into 1 inch cubes and add and simmer again until fish and potatoes are tender. Add milk and seasonings; heat thoroughly and serve immediately. Serves six. VARIATION: 2 cups grated cheddar cheese may be added before the milk is added. Stir until melted and proceed. 2 tbsp may be added for thickness. |
