Catholic Recipe: Fisherman's Chowder
This fish chowder recipe is easy and delicious.
* 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