Fish Chowder
AuthorlisaSource: http://Health.com
Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet.
Add fish; cover and simmer 10 minutes 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 1/2 cups cooking liquid and bay leaves.
Add potato, onion, and carrot to pan; cook over medium heat 10 minutes.
Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil.
Reduce heat; simmer 10 minutes.
Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil).
Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
Ingredients
Directions
Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet.
Add fish; cover and simmer 10 minutes 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 1/2 cups cooking liquid and bay leaves.
Add potato, onion, and carrot to pan; cook over medium heat 10 minutes.
Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil.
Reduce heat; simmer 10 minutes.
Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil).
Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
