Fish Chowder, 1961
Fish Chowder, 1961 is an impressive dinner. Made with 4 whole fish, cleaned and scalded, 2 c. water, 1 small onion, chopped, 1 garlic clove, minced and 2 tbsp. chopped green pepper, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Simmer fish in water for 10 minutes.
Drain, reserving broth. Pick meat from bones and reserve; discard bones.
Saute onion, garlic and pepper in butter until onion is transparent.
Add reserved stock, tomatoes, potatoes, celery, bay leaf, salt and pepper.
Cook until potatoes are tender.
Add reserved fish meat and parsley and reheat.
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