Catholic Recipe: Fish Chowder
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