GONE FISHING
Gone Fishing, a fun healthy veggie sandwich, makes a fun lakeside picnic lunch or a great afternoon "snacktivity."
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Fill mini foil baking cups with broccoli florets, carrot slices, lettuce, red bell pepper slices, sweet peas and cream cheese. Place filled cups in 6 of the egg carton indentations on one side of carton.
- Cut fish shape from sandwich flat. Spread cream cheese on fish; decorate with broccoli florets or lettuce for fins, carrot slices for fish scales, red bell pepper slices for tail, and sweet pea for eye.
Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 25 mg, Fat 2, Fiber 9 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 520 mg, Sugar 7 g, TransFat 0 g
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
CLASSIC FISH CHOWDER
Capture time in a cup with this enduring fish stew, traditionally loaded with the catch of the day. It's bursting with the pure flavors of cod, haddock, or even pollack, as well as tender potatoes, creamery butter, and robust, salty fatback.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over low heat. Add fatback or bacon, and cook for 3 minutes. Discard pork. Add parsley, bay leaf, potato, and fish fumet. Simmer gently until potato is tender, 6 to 8 minutes.
- Add fish, cover, and gently simmer until fish is just cooked through, about 2 minutes. Gently stir in milk and salt, and heat until warmed through, about 30 seconds. Remove from heat. Discard parsley and bay leaf. Serve chowder immediately with freshly ground pepper and chopped parsley on the side.
NOVA SCOTIA FISH CHOWDER
This is my version of the fish chowder from the Company's Coming cookbooks. It is the authentic "Atlantic provinces" style. Serve with Recipe #213970 or your own.
Provided by Bobbiann
Categories Chowders
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, melt butter. Add onion and sauté until soft.
- Add next 5 ingredients; cover. Cook until potatoes are tender-crisp. Do not overcook. Remove bay leaf.
- Add fish; cook for about 5 minutes until fish flakes when tested with a fork.
- Stir in cream; heat slowly, stirring often, until steaming hot.
Nutrition Facts : Calories 681.3, Fat 46.8, SaturatedFat 28.6, Cholesterol 272.1, Sodium 639.5, Carbohydrate 18.9, Fiber 2.2, Sugar 2.4, Protein 46.4
FISHERMAN'S CATCH CHOWDER
This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.)
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 8h15m
Yield 4
Number Of Ingredients 13
Steps:
- In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
- One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 14.7 g, Cholesterol 116.9 mg, Fat 14.4 g, Fiber 2.4 g, Protein 34.6 g, SaturatedFat 7.9 g, Sodium 1063.5 mg, Sugar 4.9 g
FISH CHOWDER
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
Provided by Dreamgoddess
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod fillets into bite sized pieces.
- Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Add fish and cook 10 minutes longer.
- Add milk.
- Reheat, but do not boil.
- Serves 4.
- Serve hot, with freshly baked home made bread or rolls and butter.
Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4
FISH CHOWDER
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 3h15m
Yield Four to six servings
Number Of Ingredients 14
Steps:
- Rinse the fish and place in a kettle with the bay leaves and peppercorns. Add water to cover, at least two and one-half cups, and bring to a simmer over gentle heat. Cover the kettle and let simmer, 10 to 15 minutes, until the fish is cooked through but still firm-textured. (If necessary, you may cut the fish in half in order to fit the kettle.) Remove the fish from the broth. Skin and bone the cooked fish, break the flesh into chunks and set aside. Return the skin and bones, as well as head and tail pieces, to the broth and continue to simmer, covered, for 30 minutes to give a well-flavored broth for the chowder.
- Melt the butter in another soup kettle and gently saute the diced salt pork until the scraps have rendered their fat and turned crisp and brown. Remove the pork, drain on absorbent paper and set aside.
- In the hot fat, saute the onion slices gently until they begin to brown. Then add the potato cubes and turn in hot fat to coat them well. When the potatoes begin to sizzle, add at least two cups of fish broth, strained of the bay leaves and peppercorns. The potatoes should be floating, but not drowning, in the liquid. Simmer gently, covered, until the potatoes are tender enough to pierce with a fork.
- Add the fish pieces and continue simmering another five minutes.
- Heat the whole milk to just below boiling. Add it, a quarter of a cup at a time, to the chowder. Heat the evaporated milk and add it in a similar fashion. From the moment the milk is added, the chowder must not boil. This is very important. If it boils, it may curdle.
- Taste for seasoning and add salt, pepper and the dry mustard powder. Mix well. Then put the chowder ''to set,'' as they say in Maine, for at least two hours. Ideally, it should be placed on the least warm area of the woodstove top where it will stay just below the simmering point. A very low gas flame, as long as the chowder doesn't boil, will do as well. If you can't keep it at a temperature just below boiling, it is better to refrigerate the chowder for a day, rather than leaving it at room temperature.
- When ready to serve, reheat the chowder, without bringing to the boil. Put a pat of butter in each chowder bowl before filling it, and sprinkle bits of browned pork scraps over the top. Pass the crackers to add to the soup.
OLD-FASHIONED NEW ENGLAND FISH CHOWDER
Adjust the flavor by adding a bay leaf or dried thyme along with the potatoes (discard bay leaf before serving). Or garnish each serving with chopped fresh parsley or crumbled cooked bacon.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. , Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.
Nutrition Facts : Calories 262 calories, Fat 11g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 534mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
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