"jmcquown" > wrote in
:

> Not looking for cioppino; I'm tomatoed out. Looking for a New
> England sort of fish chowder. The fish will be the 1/2 lb. of
> already grilled shark steak I have in my freezer; nice firm fish so
> it should hold up well.
>
> This is not for tonight so no rush in replies. I've done some
> searching and found this which looks fairly promising. I think I'd
> throw some dill weed in it. Whatcha think?
>
> Fish Chowder
>
> 1/2 lb. salt pork, chopped and browned (save drippings)
> 3 onions, diced
> 4 large potatoes, cut in 1/2 inch cubes
> 4 lb. haddock, cut in small pieces
> 6 c. boiling water
> 1 c. milk
> 1 c. cream
> 1/2 tsp. pepper
> 1 tsp. parsley
> 1 tsp. salt
> 1/2 lb. butter
>
> Remove salt pork and brown onions in drippings. Add the chopped salt
> pork, onions, and drippings to a deep kettle; add potatoes, boiling
> water, and cook for 5 minutes. Add fish [NOTE: my fish is already
> cooked so I'd add it at the last] and simmer until potatoes are
> soft. Add milk, cream, salt, pepper, [dill weed?] and parsley. Melt
> butter and add slowly until chowder starts to thicken. Cook about 5
> minutes longer and serve. Serves 8 as a main dish.
>
> Jill

Taragon might be nice. If you mash some of the potatoes before using them
it would help to thicken it more or add some instant tater flakes. Yeah I
saw the cream. Perhaps some carrot for colour? Maybe some celery, or
chopped celery leaves.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban