Cod Chowder - 1

Recipe Ingredients

1 lb	454g / 16oz	Pacific/true cod fillets - or ling cod
4		Bacon
1/2 cup	31g / 1.1oz	Chopped onion
1 cup	146g / 5.1oz	Peeled diced raw potatoes
2 cups	474ml	Water
1/4 cup	15g / 0.5oz	Flour
1/2 cup	118ml	Clam juice
1		Evaporated milk - (13 ounces)
3 tablespoons	45ml	Butter
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	White pepper

Recipe Instructions

Rinse fish with cold water; pat dry with paper towels. Cut fish into 1/2-inch cubes; set aside. In small skillet, saute bacon until crisp. Remove bacon from skillet; blot with paper towels and crumble. Set aside. Discard all but 2 tablespoons bacon drippings from skillet.

Add onion to skillet; saute until tender but not brown. Remove from heat. In deep saucepan, combine onion and potatoes. Add water; cover and bring to gentle boil. Reduce heat and simmer for 10 minutes. Add fish; cover and bring to boil again. Reduce heat and cook for additional 10 minutes, or until fish and potatoes are done. In small bowl, combine flour and clam juice; stir with fork until smooth.

Add to fish and potato mixture, stirring constantly to blend flour. Stir in evaporated milk, butter, salt and white pepper. Continue heating over medium heat until chowder thickens. Garnish with crumbled bacon before serving.

A West Coast Fisheries Development Foundation recipe.

Source:
Better Homes and Gardens Cooking For Today--Stir Fries

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