Click here to advertise on CatholicCulture.org

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

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
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Church Fathers: St. Justin Martyr 9 hours ago
Zooming toward Easter 10 hours ago
Why homosexuals need not worry over the Indiana law 11 hours ago
Cardinal Marx’s Devastating Misconception of the Church 12 hours ago
Insights on the enigma that is Pope Francis March 27

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13