New England Fish Chowder Recipe
Ingredients
Halibut fillets - 2 lb
Salt - 2 1/2 teaspoons
Pared potatoes - 3 cups, cut-up
Onion - 1 cup, chopped
Bacon slices - 6, chopped
Milk - 2 cups
Light cream - 2 cups
Pepper - 1/4 teaspoon
Directions
MAKING
1) In a large saucpan, place halibut, with 2 cups water and bring to boiling.
2) Lower the heat; cover the pan and simmer for 15 minutes, or until fish flakes easily with fork.
3) Remove fish; keep aside.
4) To fish broth, add 1 teaspoon salt and the potatoes; boil, covered, about 8 minutes, or until potatoes are almost tender.
5) Meanwhile, saute bacon until crisp; remove, and drain on paper towels.
6) Saute onion in bacon fat until tender, about 5 minutes.
7) Flake fish.
8) Add, along with bacon, onion, remaining salt, and rest of ingredients, to potatoes; slowly bring to boiling.
9) Lower the heat; without covering simmer for 15 minutes.
SERVING
10) Pour the chowder into individual bowls and serve hot.
1) In a large saucpan, place halibut, with 2 cups water and bring to boiling.
2) Lower the heat; cover the pan and simmer for 15 minutes, or until fish flakes easily with fork.
3) Remove fish; keep aside.
4) To fish broth, add 1 teaspoon salt and the potatoes; boil, covered, about 8 minutes, or until potatoes are almost tender.
5) Meanwhile, saute bacon until crisp; remove, and drain on paper towels.
6) Saute onion in bacon fat until tender, about 5 minutes.
7) Flake fish.
8) Add, along with bacon, onion, remaining salt, and rest of ingredients, to potatoes; slowly bring to boiling.
9) Lower the heat; without covering simmer for 15 minutes.
SERVING
10) Pour the chowder into individual bowls and serve hot.
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