Fish Chowder Casserole Recipe
Ingredients
| Stock | 1 Cup (16 tbs) | |
| 1 rib celery stalk with top, halved | ||
| Salt | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| 1/2 lb. fish fillets, cut in 2-inch pieces | ||
| Tomatoes | 1 Can (10oz) | |
| 1 cup leftover liquid from cooking vegetables or 1 envelope vegetable broth seasoning dissolved in 1 cup hot water | ||
| 1/2 cup leftover cooked chopped spinach, broccoli or greens | ||
| Chopped parsley (if desired) | ||
Directions
MAKING
1) Take a glass casserole and add the fish along with celery, stock, salt & pepper and lemon.
2) Cover the dish and cook for 5 minutes, stirring once after 21/2 minutes.
3) Throw away the celery and lemon.
4) Add the rest of the ingredients and cook for 10 minutes after covering the casserole.
5) Let the flavors blend completely by stirring it after every 3 minutes.
SERVING
6) Garnish according to choice before serving.
1) Take a glass casserole and add the fish along with celery, stock, salt & pepper and lemon.
2) Cover the dish and cook for 5 minutes, stirring once after 21/2 minutes.
3) Throw away the celery and lemon.
4) Add the rest of the ingredients and cook for 10 minutes after covering the casserole.
5) Let the flavors blend completely by stirring it after every 3 minutes.
SERVING
6) Garnish according to choice before serving.
Chef
