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Features for "Rockport Fish Chowder"
Served as main course. Non-vegetarian dish. Speciality: Sugar and Egg-free.
Ingredients for "Rockport Fish Chowder" (Click here for measurement conversion) 2 Tablespoons Vegetable Oil
3/4 cup coarsely chopped Onions
1/2 cup coarsely chopped Celery
1 cup sliced Carrots
2 cups Potatoes, raw, peeled and cubed
1/4 teaspoon Thyme
1/2 teaspoon Paprika
2 cups Bottled Clam Juice
8 whole Peppercorns
1 Bay Leaf
1 lb Cod Fish Fillets or Haddock Fillets, cut into 3/4-inch cubes
1/4 cup Flour
3 cups 1% Low-Fat Milk
1 Tablespoon fresh Parsley, chopped
Method for "Rockport Fish Chowder"
Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes. Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque. Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns. Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
Comments
Preparation time: 20-22 minutes
Cooking time: 1 hour
Serves: 8
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