Potato Fish Chowder
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Servings: 8
Ingredients:
Potato Fish Chowder
Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 126 |
| pro | 10 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 31 mg |
| sodium | 272 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 6% |
| vit A | 10% |
| vit C | 28% |
| folate | 10% |
Suggested Recipes
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2 tbsp (25 mL) butter
1 small leek (white and light green parts only), diced
1 each onion and stalk celery, diced
1 bay leaf
1 clove garlic, minced
Half sweet red pepper, diced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) paprika
3 tbsp (45 mL) all-purpose flour
2 bottles (each 240 mL) clam juice
1 yukon gold potato, peeled, quartered and sliced 1/4 inch (5 mm) thick
1-1/2 cups (375 mL) milk
12 oz (375 g) cod or halibut fillets, cut_into 1-inch (2.5 cm) chunks
2 tbsp (25 mL) chopped fresh parsley
3 strips bacon (optional), cooked and crumbled
Preparation:
In large saucepan, heat butter over medium-high heat; fry leek, onion, celery, bay leaf, garlic, red pepper and salt, stirring often, for about 5 minutes or until leek and onion are softened. Stir in paprika.
Add flour; cook, stirring, for 2 minutes. Stir in clam juice; bring to boil. Add potato; cover and simmer over medium heat for about 10 minutes or until tender.
Add milk; return to simmer. Add fish; simmer for about 5 minutes or until fish flakes easily when tested. Discard bay leaf. Sprinkle with parsley, and bacon (if using).
Add flour; cook, stirring, for 2 minutes. Stir in clam juice; bring to boil. Add potato; cover and simmer over medium heat for about 10 minutes or until tender.
Add milk; return to simmer. Add fish; simmer for about 5 minutes or until fish flakes easily when tested. Discard bay leaf. Sprinkle with parsley, and bacon (if using).
Tags:
Soups and Stocks; Vegetables; Fish; Meat-Pork; Boil/Simmer; Make It Tonight;
Source
Canadian Living Magazine: April 2008
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