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Recipe |
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| Wolf’s Fish Chowder (fish) | ||
| Ingredients: | ||
| 4 cups Wolf's Fish Stock** 1 pint 10% cream 1 tsp thyme 2 lbs fish cut in cubes 1 bay leaf 3 diced carrots chopped parsley 4 Tbsp butter 4 Tbsp oil 2 chopped small onions 4 stalks chopped celery ½ lb bacon 1 chopped sweet pepper (any colors) 8 saltine crackers salt & pepper to taste 3 or 4 large diced potatoes |
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| Directions: | ||
| Cut bacon into small (1/2 cm square bits) pieces and fry crisp. Pour off most fat and set bacon bits aside. In a large soup pot melt butter, add a little bacon fat and sauté onions, celery, carrots and sweet pepper. Add all the other ingredients except fish, crackers and cream and let gently boil for at least an hour ….. even better to simmer slowly for the afternoon. Let cool below boiling and stir in cream and fish cubes. Gently raise heat to simmer for 20 minutes (no hotter or cream will separate). Pulverize crackers and stir into chowder. Taste for seasoning (salt and pepper) and it’s ready to eat. |
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| Submitted by: | ||
| Wolf & Sharyn Riedl |
| Hosted by: www.nwtel.ca | |
| Designed by: Bruce Ross |