another fresh seafood idea
Use your favorite firm fish for this satisfying chowder recipe, pair it with hot cornbread.
- 1 pound skinless firm fish fillets, cut into 1-inch pieces
- 3 strips bacon
- ½ cup chopped onion
- 2 cups hot water
- 1 cup diced potatoes
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups milk
- 2 tablespoons finely chopped fresh parsley
Fry bacon over medium heat until crisp. Remove, crumble and set aside. Put 1 tablespoon bacon drippings in large saucepan, discarding the rest. Add onion and cook over medium heat until slightly brown. Add water, potatoes, salt and pepper; cook until potatoes are partially tender, about 10 minutes. Add fish and cook until potatoes are done and fish can be flaked easily with a fork, about 10 minutes. Add milk and heat. Do not boil. Place in serving bowls. Sprinkle with bacon and parsley. Serves 4 to 6.
Contributed by Joyce Taylor