Bluefish Chowder

Recipe Ingredients

3		Bacon slices - cut 1" pieces
2		Onions - chopped (medium)
1 lb	454g / 16oz	Bluefish fillets - cut 1" pieces
2 lbs	908g / 32oz	Potatoes - peeled, cubed (large)
1 cup	110g / 3.9oz	Chopped celery
3 cups	711ml	Water
1/2 tablespoon	7.5ml	Chopped fresh parsley
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3/4 teaspoon	3.8ml	Dried tarragon
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Dried rosemary - crushed
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
1		Evaporated milk - (13 oz)

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
Undocumented, but from the WWW

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