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Bluefish Chowder

3 Bacon slice; cut in 1" piece
1 lb Bluefish fillets; 1" pieces
1 c Celery; chopped
1/2 tb Parsley, fresh; chopped
1/4 ts Pepper, black
1/2 ts Basil, dried
3 tb Butter
13 oz Evaporated milk
2 Onion, med; chopped
2 Potato, large; peeled/cubed
3 c Water
1 1/2 ts Salt
3/4 ts Tarragon, dried
1/2 ts Rosemary, dried; crushed
3 tb Flour


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. --- Chuck Spacek Portsmouth, VA per Southern Living magazine

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