White Fish Chowder Recipe
Ingredients
| White fish | 2 Pound, mixed | |
| Bacon | 1/4 Cup (16 tbs), diced | |
| Onion | 1 Large | |
| 4 Medium-size potatoes | ||
| Carrots | 4 | |
| 4 Stalks of celery | ||
| Parsley | 1 Tablespoon, chopped | |
| 16 oz Can of tomatoes | ||
| 1 quart Fish broth or water | ||
| Tomato ketchup | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Dried thyme | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Skin and bone fish and cut into bite-size pieces.
Heat a saucepan and fry bacon till crisp.
Remove from pan.
Peel and chop onion and add to pan.
Cook gently till transparent.
Peel and chop potatoes and carrots.
Finely chop celery.
Add to pan with chopped parsley, tomatoes and their juice, fish broth or water, tomato ketchup, Worcestershire sauce, a pinch of thyme and seasoning.
Cover and simmer gently for about 45 minutes.
Add the fish pieces and bacon, cover and cook for a further 15 minutes.
Heat a saucepan and fry bacon till crisp.
Remove from pan.
Peel and chop onion and add to pan.
Cook gently till transparent.
Peel and chop potatoes and carrots.
Finely chop celery.
Add to pan with chopped parsley, tomatoes and their juice, fish broth or water, tomato ketchup, Worcestershire sauce, a pinch of thyme and seasoning.
Cover and simmer gently for about 45 minutes.
Add the fish pieces and bacon, cover and cook for a further 15 minutes.
Chef
