Click here to advertise on CatholicCulture.org

Catholic Recipe: Fisherman's Chowder

    INGREDIENTS

  • 1 pound fish fillets, haddock or cod
  • 2 ounces salt pork, diced*
  • 1/2 cup thinly sliced onions
  • 3/4 cup water
  • 1 cup diced potatoes
  • 1 Tablespoon butter or margarine
  • 1 Tablespoon flour
  • 3 cups milk
  • 1 teaspoon salt
  • few grains black pepper
  • 1/8 teaspoon thyme
  • parsley (optional)
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This fish chowder recipe is easy and delicious.

DIRECTIONS

* On fast days, omit salt pork and use 1/4 cup vegetable oil instead.

Rinse fish; dry with paper towels. Cut in 1-inch pieces. Set aside. Fry pork in saucepan until brown and crisp, turning occasionally. Add onions; cook over low heat until soft but not brown, stirring occasionally. Add water and potatoes. Cover. Bring to boil; cook 10 minutes. Add pieces of fish; reduce heat to low; simmer 10 minutes longer. Meanwhile, melt butter or margarine in saucepan. Mix in flour. Stir in milk. Cook over medium heat about 8 minutes, stirring constantly. Add to cooked fish mixture. Season with salt, pepper, and thyme. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Using the figure of Pope Francis for evangelization 14 hours ago
If Catholic priests never preach on sexual morality, be suspicious 15 hours ago
On Bishops and Jesuits, Saints and Angels September 30
Bishop Finn in Kansas City: Not quite up to date? September 30
Oh, that sort of misconduct September 29

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - September 18
Cardinal Parolin: UN must protect innocents from Islamic State CWN - September 30