Flying Fish Chowder
Flying Fish Chowder is an impressive dinner. Made with 3/4 lb. flying fish or other flavorful white fish, 3 slices bacon, cut into 1-inch pieces, juice of 1 lime, 1 large onion, minced and 1 green bell pepper, minced, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Boil the fish in the water until it flakes.
Place bacon in a skillet and cook until fat is rendered.
Saute the onion, pepper, celery, carrots and potatoes in the fat for 10 minutes.
Flake the fish into a large stockpot.
Add the water, vegetables, bacon and tomatoes.
Heat to boiling.
Add all other ingredients except rum, cayenne pepper and thyme.
Cover.
Lower the heat and simmer for 1 hour.
Add the rum, cayenne and thyme.
Simmer for an additional 30 minutes.
Serve hot.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment