| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Bacon; chopped |
| 1 |
sm |
Onion; chopped fine |
| 1 |
|
Carrot; chopped fine |
| 1 |
|
Celery rib; chopped fine |
| 1 |
tb |
Unsalted butter |
| 2 |
ts |
Allpurpose flour |
| 1/2 |
ts |
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 |
tb |
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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