Bluefish Chowder

Recipe

  • 1 pound bluefish skinless fillets, cut into 1-inch pieces
  • 3 tablespoons butter
  • 1 ½ cups potatoes, diced, ½-inch pieces
  • ½ cup carrots, shredded
  • ½ teaspoon salt
  • ¼ teaspoon white pepper, freshly ground
  • 32-ounces chicken broth
  • ½ cup water
  • ¼ teaspoon Tabasco sauce
  • ½ cup cooked rice
  • 1 tablespoon fresh parsley, chopped

Melt butter in a medium saucepan. Add potatoes and sauté until lightly browned about 5 minutes. Add carrots and sauté for 2 minutes. Add salt, pepper, broth, water and Tabasco. Simmer until vegetables are slightly tender, about 10 minutes.

Add rice and fish and cook until fish is done about 8 minutes. Sprinkle with parsley.

Contributed by Joyce Taylor MM2