Fish Chowder

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Cooking time: About 35 minutes
Prep time: About 15 minutes

Makes: 2 servings

    

Ingredients

• 1 T.      mild olive oil
• 1 cup      cubed potato
• 1 cup      diced celery
• 1 cup      chopped carrots
• 1 cup      yellow onion, cut in thin rings
• 1         clove
• 1         bay leaf
• 1/2 t.     dry dill
• 1 T.      flour
• 1 cup      boiling water
• 1/2 cup   dry white wine
• 6 oz.    white fish (like tilapia)
• 6 oz.    shrimp, cooked, shelled and deveined
• 1/2 cup   milk
• 1 t.      dry parsley flakes

    

Directions

1. Heat wok or Dutch oven until water drops sizzle. Add 1 tablespoon of mild olive oil.
2. Add potatoes, celery, carrots, onion, clove, bay leaf and dill. Saute 5 minutes.
3. Add flour and saute 1 minute.
4. Add boiling water. Tightly cover, and simmer 15 minutes.
5. Add fish, shrimp and wine. Tightly cover, and simmer 10 minutes.
6. Remove the clove and bay leaf.
7. Add the milk and heat with stirring for 3 minutes.
8. Serve in bowls, topped with parsley

Based on a recipe in Jane Brody's "Good Food Book" 1985, p. 341

 

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