Halibut Chowder Recipe
Ingredients
| Halibut | 1 pound, frozen | |
| Boiling water | ||
| 3 medium carrots, bias sliced | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Water | 1/2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 2 10 1/2-ounce cans condensed New | ||
| England-style clam chowder | ||
| Milk | 2 Cup (16 tbs) | |
| Pimiento | 2 Tablespoon, chopped | |
| Snipped parsley | 2 Tablespoon | |
Directions
Thaw frozen fish.
In skillet cover halibut with boiling water.
Cover; simmer till fish flakes easily, 5 to 10 minutes.
Drain; break fillets into chunks.
In 2-quart saucepan combine carrots, celery, 1/2 cup water, and onion.
Cook, covered, till tender, 12 to 15 minutes.
Add clam chowder, milk, pimiento, and cooked halibut.
Heat through.
Sprinkle with parsley before serving.
In skillet cover halibut with boiling water.
Cover; simmer till fish flakes easily, 5 to 10 minutes.
Drain; break fillets into chunks.
In 2-quart saucepan combine carrots, celery, 1/2 cup water, and onion.
Cook, covered, till tender, 12 to 15 minutes.
Add clam chowder, milk, pimiento, and cooked halibut.
Heat through.
Sprinkle with parsley before serving.
Chef
