Romertopf Fish Chowder Recipe
Ingredients
| Fish | 1/2 pound | |
| Potatoes | 1 | |
| Carrots - 2 to 3 nos | ||
| Onion | 1 , chopped | |
| Fish stock | 1 Pint | |
| Milk | 1/4 Pint | |
| Butter | 1 Tablespoon | |
| Parsley - for garnish | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat the oven to 400F.
2) Clean the fish by deboning and taking the skin off.
3) Rinse, peel and chop the potatoes and carrots.
MAKING
4) In a skillet, heat oil. Saute the onions till they turn transparent.
5) Into a pre-soaked romertorpf, aff in the fish stock, potatoes, carrots and onions.
6) Cover and cook for about 60 minutes.
7) Add in the cleaned fish along with milk into the vessel.
8) Cook for 30 more minutes. Sprinkle salt and stir well.
SERVING
9) Serve the Romertopf Fish Chowder garnished with chopped parsley leaves.
1) Preheat the oven to 400F.
2) Clean the fish by deboning and taking the skin off.
3) Rinse, peel and chop the potatoes and carrots.
MAKING
4) In a skillet, heat oil. Saute the onions till they turn transparent.
5) Into a pre-soaked romertorpf, aff in the fish stock, potatoes, carrots and onions.
6) Cover and cook for about 60 minutes.
7) Add in the cleaned fish along with milk into the vessel.
8) Cook for 30 more minutes. Sprinkle salt and stir well.
SERVING
9) Serve the Romertopf Fish Chowder garnished with chopped parsley leaves.
Chef
