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Ingredientes
- 4 slc Bacon, minced
- 1 sm Onion, minced fine
- 1 x Carrot, minced fine
- 1 x Celery rib, minced fine
- 1 Tbsp. Unsalted butter
- 2 tsp Allpurpose flour
- 1/2 tsp Paprika
- 8 ounce Bottled clam juice
- 1 c. Water
- 1/2 c. Heavy cream
- 1 x Russet, (baking) potato (about 1/2 lb.)
- 3/4 lb Hard white fish fillet such as halibut or possibly, skin discarded, cod, flesh cut into 1inch pcs
- 2 Tbsp. Chopped fresh parsley leaves
Direcciones
- To make the fish chowder:In a heavy saucepan cook bacon over moderate heat, stirring, till crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, till softened.
- Sprinkle flour over mix and cook, stirring, 3 min. Stir in paprika and cook, stirring, 30 seconds. Add in clam juice, water, and cream and bring to a boil, stirring occasionally.
- While mix is coming to a boil, peel potato and cut into 1/4inch dice.
- Add in potato to mix and simmer chowder, uncovered, 12 min. Stir in fish and simmer till just cooked through, about 5 min. Stir in parsley, bacon, and salt and pepper.
- Serve chowder with herbed oyster crackers.
- Yield: 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1368g | |
| Calories 1632 | |
| Calories from Fat 957 | 59% |
| Total Fat 106.97g | 134% |
| Saturated Fat 41.73g | 167% |
| Trans Fat 0.0g | |
| Cholesterol 396mg | 132% |
| Sodium 2078mg | 87% |
| Potassium 2881mg | 82% |
| Total Carbs 78.96g | 21% |
| Dietary Fiber 7.5g | 25% |
| Sugars 14.97g | 10% |
| Protein 87.48g | 140% |
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