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