Fish Chowder
A hearty fish chowder recipe. It involves making a fish stock from fish heads and vegetables, then combining it with a milk base, thickened with butter and flour. Note: The recipe specifies '6oz 1 stick butter' for thickening; a standard stick of butter is 4oz, so 6oz would be 1.5 sticks. We've interpreted this as 6oz of butter.
The Original
Processed by Gemini
Ingredients
- ●Fish Heads (boiled down)
- ●Celery
- ●Carrots
- ●Onion
- ●Milk base
- ●Salt
- ●Pepper
- ●Butter
- ●Flour
- ●Potatoes (cubed)
- ●Celery (cubed)
- ●Carrots (cubed)
- ●Onion (cubed)
- ●Fish
Instructions
- 1
Prepare the Fish Stock: Combine fish heads, celery, carrots, and onion. Boil for 1 hour, then drain to get the stock.
- 2
Prepare the Chowder Base: In a separate pot, prepare a milk base (2 pints) and season with salt and pepper.
- 3
Thicken the Base: To thicken the chowder, melt 6 oz of butter. Stir in 1 tablespoon of flour to create a roux. Add this roux to the milk base, stirring until thickened.
- 4
Cook Vegetables: Cube potatoes, celery, carrots, and onion. Add them to the thickened chowder base and simmer for 15-20 minutes until tender.
- 5
Add Fish: Finally, add the fish to the chowder and cook for 10 minutes, or until the fish is cooked through.