the cookery whitefish chowder
The Cookery Whitefish Chowder Source: The Cookery - Fish Creek, Door County, Wisconsin 2 cups water 1 1/2 pounds whitefish fillets 1 teaspoon salt 2 cups peeled, diced potatoes
Ingredients
- 2cupwater
- 11/2 pounds whitefish fillets
- 1teaspoonsalt
- 2cuppeeled, diced potatoes
- 1/2cupdiced carrots
- 1cupdiced onion
- 1/2cupdiced green bell pepper
- 1/2cupdiced red bell pepper
Directions
- 1
The Cookery Whitefish Chowder Source: The Cookery - Fish Creek, Door County, Wisconsin 2 cups water 1 1/2 pounds whitefish fillets 1 teaspoo
- 2
may substitute cooking oil or butter) 1/2 cup flour In 6-quart kettle or stockpot, place water and whitefish
- 3
Bring to boil over medium-high heat
- 4
Reduce heat and simmer, covered, 15 minutes or until fish flakes easily with fork
- 5
Remove fish from broth and set aside
- 6
Add salt, potatoes, carrots, onion and green and red pepper to fish broth
- 7
Bring to boil, then reduce heat and simmer, covered, about 30 minutes or until potatoes and carrots are tender
- 8
Add hot pepper sauce, bitters, black pepper, garlic powder and milk