Liturgical Year : Recipes : Fish Chowder

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Catholic Recipe: Fish Chowder

INGREDIENTS

7 tablespoons butter, divided
1 pound eel, cleaned, cut in 2-inch slices
1 pound pike or carp, cleaned, cut in 2-inch slices
1 pound perch, cleaned, cut in 2-inch slices
1 small carrot, finely sliced
1 small onion, finely sliced
6 sprigs parsley
1 stalk celery
1 large leek
1/4 teaspoon thyme
1 teaspoon salt
6 peppercorns, ground
1 bay leaf
1 1/4 cups white wine
1 teaspoon salt
4 1/2 cups water
4 slices lemon
4 slices buttered toast

Details

Serves: 4
Prep Time: 45 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin: Belgium

Food Categories

Feasts

None

Also Called: Waterzooie aux Poissons

DIRECTIONS

Melt 3 tablespoons butter in pan. Cook fish with carrot, onion, parsley, celery, leek, seasonings, herbs 15 minutes until brown. Add wine, salt, water. Bring to boil; simmer until tender. Remove fish. Put on hot platter. Strain stock. Reheat slowly to boiling. Add remaining butter, lemon slices to stock. Blend. Place slice of buttered toast in each soup plate. Serve fish platter with chowder as gravy. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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