Fish Chowder Recipe
Ingredients
| 1 1/2 lb. halibut or cod cut into 1-inch pieces | ||
| Sea bass | 4 Pound | |
| Onions | 4 Large | |
| Potatoes | 4 Large | |
| Tomatoes | 6 Medium | |
| Tomato juice | 8 Ounce | |
| 1 1/2 level tablespoons whole pickling spice fish-heads, bones, or any small fish | ||
| Water | 1 1/2 Pint | |
| 8 oz. dry white wine bay leaf parsley | ||
| Lobster | 2 , frozen | |
| 5 tablespoons Worcester sauce | ||
| Brandy | 8 Ounce | |
| Lemon juice | 1 | |
| 1/4 lb. butter or less according to taste | ||
| Olive oil | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To make the stock use fish-heads, bones and any small fish.
Add 2 peeled tomatoes, a bay leaf and some parsley.
Cover with 1 1/2 pints of water and 8 oz. dry white wine.
Cook slowly in a large saucepan without the lid, until the stock is reduced to 1 1/2 pints.
Put 4 tablespoons olive oil into a large deep fireproof earthenware casserole.
Peel the potatoes, cut into 1/2 -inch cubes and arrange them in a layer on the bottom of the pot.
Place the fish, cut into 1-inch pieces, on top of the potatoes.
Sprinkle with salt and freshly ground pepper.
Cover with the onions, sliced very thin, and the 4 remaining tomatoes peeled and left whole.
Sprinkle again with salt and pepper and pour over the tomato juice.
Put in whole spice tied in square of cheese-cloth or muslin and add strained fish stock.
Simmer very slowly for one hour, stirring occasionally with a wooden fork, being careful not to break fish or tomatoes.
If an electric stove is used, put an asbestos mat under the casserole.
Add 2 peeled tomatoes, a bay leaf and some parsley.
Cover with 1 1/2 pints of water and 8 oz. dry white wine.
Cook slowly in a large saucepan without the lid, until the stock is reduced to 1 1/2 pints.
Put 4 tablespoons olive oil into a large deep fireproof earthenware casserole.
Peel the potatoes, cut into 1/2 -inch cubes and arrange them in a layer on the bottom of the pot.
Place the fish, cut into 1-inch pieces, on top of the potatoes.
Sprinkle with salt and freshly ground pepper.
Cover with the onions, sliced very thin, and the 4 remaining tomatoes peeled and left whole.
Sprinkle again with salt and pepper and pour over the tomato juice.
Put in whole spice tied in square of cheese-cloth or muslin and add strained fish stock.
Simmer very slowly for one hour, stirring occasionally with a wooden fork, being careful not to break fish or tomatoes.
If an electric stove is used, put an asbestos mat under the casserole.
Chef
