Name: Fish Chowder
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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

Fish Chowder

Authorlisa

Source: http://Health.com

Yields1 Serving

Prep Time10 minsCook Time45 minsTotal Time55 mins

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

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.

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

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.

Fish Chowder

Ingredients Directions

Recipes

Fish Chowder

Ingredients

Directions

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Recipes

Fish Chowder

Ingredients

Directions

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