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Fish Chowder


1 cup onion, chopped
1 tablespoon salt
5 cups halibut, cut into 3/4 inch cubes
2 cups milk
1 tablespoon chives
1 tablespoon parsley
4 cups potato, cubed
1/8 teaspoon pepper
1 quart boiling water
1 cup half and half

Serving Size : 4

In a large saucepan, or Dutch oven, over medium heat, add water, potatoes, onion and salt. Cook until potatoes are just softened, about 10 minutes. Add fish and cook 10 minutes longer. Stir in milk and light cream. heat through, but do not boil, and serve garnished with parsley and chives.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.