A recipe for Bluefish Chowder. Follow the simple recipe instructions for Bluefish Chowder shared by other home cooking experts.
Ingredients
3 ea. Bacon slice; cut in 1 piece1 lb. Bluefish fillets; 1" pieces
1 c. Celery; chopped
1/2 Tbs. Parsley fresh; chopped
1/4 Tsp. Pepper black
1/2 Tsp. Basil dried
3 Tbs. Butter
13 oz. Evaporated milk
2 ea. Onion med; chopped
2 ea. Potato large; peeled/cubed
3 c. water
1 1/2 Tsp. Salt
3/4 Tsp. Tarragon dried
1/2 Tsp. Rosemary dried; crushed
3 Tbs. Flour
Directions
Partially cook bacon in a large Dutch oven over medium heat until slightly browned; add onion and cook until onion is tender and bacon is crisp. Add bluefish and cook stirring occasionally 4 to 5 minutes or until fish begins to brown. Add all except butter flour and evaporated milk and simmer 20 minutes or until potatoes are tender. Melt 3 Tbs. butter in a heavy saucepan over low heat; add flour stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk; cook over medium heat stirring constantly until thickened and bubbly. Stir white sauce into fish mixture; simmer stirring occasionally for 20 minutes or until thickened.
