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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
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