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FISH
CHOWDER
An excellent
way in which to utilize a
small quantity of fish is
afforded by fish chowder. In
addition, this dish is quite
high in food value, so that
when it is served with
crackers, little of anything
else need be served with it
to make an entire meal if it
be luncheon or supper. Cod,
haddock, or fresh-water fish
may be used in the
accompanying recipe.
2 lb. fish
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1-1/2 tsp. salt
1/8 tsp. pepper
2 Tb. butter
1-1/2 c. milk
Skin the fish, remove the
flesh, and cut it into small
pieces.
Simmer the head, bones, and
skin of the fish and the
onion in water for 1/2 hour.
Strain, and add to this
stock the fish, potatoes,
tomatoes, salt, and pepper.
Simmer together until the
potatoes are soft.
Add the butter and milk.
Serve over crackers.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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