| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
|
Cklive10 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Bacon, chopped |
| 1 |
|
Onion, chopped fine |
| 1 |
|
Carrot, chopped fine |
| 1 |
|
Celery rib, chopped fine |
| 1 |
T |
Unsalted butter |
| 2 |
t |
Allpurpose flour |
| 1/2 |
t |
Paprika |
| 8 |
oz |
Bottled clam juice |
| 1 |
c |
Water |
| 1/2 |
c |
Heavy cream |
| 1 |
|
Russet, baking potato |
|
|
about 1/2 pound |
| 3/4 |
lb |
Firm white fish fillet such |
|
|
as halibut or skin |
|
|
discarded |
|
|
cod flesh cut into |
|
|
1inch pieces |
| 2 |
T |
Minced fresh parsley leaves |
INSTRUCTIONS
To make the fish chowder: In a heavy saucepan cook bacon over moderate
heat, stirring, until crisp and transfer with a slotted spoon to paper
towels to drain. Pour off fat and in pan cook onion, carrot, and
celery in butter over moderately low heat, stirring occasionally,
until softened. Sprinkle flour over mixture and cook, stirring, 3
minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam
juice, water, and cream and bring to a boil, stirring occasionally.
While mixture is coming to a boil, peel potato and cut into 1/4inch
dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes.
Stir in fish and simmer until just cooked through, about 5 minutes.
Stir in parsley, bacon, and salt and pepper. Serve chowder with herbed
oyster crackers. Yield: 2 servings Converted by MC_Buster. Recipe
by: COOKING LIVE SHOW #CL9227 Converted by MM_Buster v2.0l.
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