Tuesday, June 09, 2009

Fish Chowder

2-3 pounds cleaned white fish
boiling water
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped potatoes
1 cup butter
3-4 tablespoons flour
2 cups milk
salt and pepper
light cream or half and half
1-2 teaspoons Worcestershire sauce (optional)

Cover fish with boiling water and simmer until flesh falls away from the bones. Remove fish and set aside. Reserve liquid. Discard bones and skin.

Saute the chopped vegetables in half the butter until tender. While vegetables are cooking, melt the remaining butter in a saucepan and stir the flour to make a roux. Blend in reserved fish broth and the milk. Stir over low heat until thickened.

Mix the fish and vegetables into the sauce and season with salt and pepper to taste. If desired, stir in a little cream and the Worcestershire sauce.

Serves 4

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