Fish Chowder
AuthorlisaSource: http://Health.com
2 water
4 bay leaves
1.50 lbs halibut fillets or other firm white fish, skinned
1 tbsp olive oil
2.50 cubed peeled baking potato (for a sweet touch and more nutrients replace 1/2 with sweet potatoes)
1.50 cups chopped onion (about 1 large)
0.50 cup coarsely chopped carrot (about 1 medium)
1.50 tsp dried thyme
1 tsp salt, divided
0.75 tsp freshly ground black pepper, divided
4 cups organic milk (non-dairy alternatives)
1 tsp butter, cut into small pieces
1
Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet.
2
Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
3
Remove fish from pan with a slotted spoon.
4
Cut fish into large pieces.
5
Reserve 2 1/2 cups cooking liquid and bay leaves.
6
Add potato, onion, and carrot to pan; cook over medium heat 10 minutes.
7
Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil.
8
Reduce heat; simmer 10 minutes.
9
Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil).
10
Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
CategoryFish
Ingredients
2 water
4 bay leaves
1.50 lbs halibut fillets or other firm white fish, skinned
1 tbsp olive oil
2.50 cubed peeled baking potato (for a sweet touch and more nutrients replace 1/2 with sweet potatoes)
1.50 cups chopped onion (about 1 large)
0.50 cup coarsely chopped carrot (about 1 medium)
1.50 tsp dried thyme
1 tsp salt, divided
0.75 tsp freshly ground black pepper, divided
4 cups organic milk (non-dairy alternatives)
1 tsp butter, cut into small pieces
