Fish Chowder
Authorlisa
Bring 4 ½ cups of water and bay leaves to a simmer in a large skillet.
Add fish; cover and simmer 10 min. or until fish flakes easily when tested with a fork or until desired degree of doneness.
Remove fish from pan with a slotted spoon.
Cut fish into large pieces.
Reserve 2 ½ cups cooking liquid and bay leaves.
Add potato, onion, and carrot to pan
Cook over medium heat 10 min. add reserved cooking liquid, bay leaves, thyme, ½ tsp. salt, and ¼ tsp. pepper
Bring to a boil.
Reduce heat; simmer 10 min.
Add milk and butter; simmer 25 min. until potatoes are tender (do not boil).
Stir in fish, remaining ½ tsp. salt, and remaining 1.2 tsp. pepper.
Ingredients
Directions
Bring 4 ½ cups of water and bay leaves to a simmer in a large skillet.
Add fish; cover and simmer 10 min. or until fish flakes easily when tested with a fork or until desired degree of doneness.
Remove fish from pan with a slotted spoon.
Cut fish into large pieces.
Reserve 2 ½ cups cooking liquid and bay leaves.
Add potato, onion, and carrot to pan
Cook over medium heat 10 min. add reserved cooking liquid, bay leaves, thyme, ½ tsp. salt, and ¼ tsp. pepper
Bring to a boil.
Reduce heat; simmer 10 min.
Add milk and butter; simmer 25 min. until potatoes are tender (do not boil).
Stir in fish, remaining ½ tsp. salt, and remaining 1.2 tsp. pepper.
