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Hearty Fish Chowder Recipe
|Fish fillets||1 Pound|
|Potatoes||2 , peeled and cubed|
|Water||1 Cup (16 tbs)|
|Onions||2 Medium, diced|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Margarine||3 Tablespoon (Acceptable)|
|Flour||1⁄2 Cup (8 tbs)|
|Skim milk||4 Cup (64 tbs)|
|Ground black pepper||To Taste|
|Tamari sauce||1 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1840 Calories from Fat 438
% Daily Value*
Total Fat 49 g76.1%
Saturated Fat 8 g39.8%
Trans Fat 0 g
Cholesterol 318.6 mg
Sodium 2161.1 mg90%
Total Carbohydrates 224 g74.7%
Dietary Fiber 20.4 g81.7%
Sugars 71.6 g
Protein 134 g267.8%
Vitamin A 56.5% Vitamin C 395.6%
Calcium 156.6% Iron 49%
*Based on a 2000 Calorie diet
Chop fillets and set aside.
Place potatoes in water in a saucepan over medium-high heat.
Cover, reduce heat and simmer until tender.
Remove from heat, drain and set aside.
In a skillet over medium-high heat, saute onions, mushrooms and bell pepper in margarine until onions are translucent.
Add flour and stir to blend well.
Gradually add milk, stirring constantly until smooth.
Add fish, black pepper, tamari and parsley.
Cook approximately 10 minutes, or until fish is tender.
Add cooked potatoes and sherry.
Heat and serve.