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Receta Manhattan Fish Chowder
by Global Cookbook

Manhattan Fish Chowder
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Ingredientes

  • 2 1/4 gal WATER
  • 1 quart WATER, Cool
  • 3/4 lb BACON,SLICED FZ
  • 10 lb FISH FILLETS FLAT FZ
  • 1 1/2 lb CARROTS FRESH
  • 2 lb CELERY FRESH
  • 19 1/8 lb TOMATOES # 10 CAN
  • 5 lb POTATOES FRENCH FZ
  • 2 lb ONIONS DRY
  • 2 1/2 c. FLOUR GEN PURPOSE 10LB
  • 1 tsp PEPPER BLACK 1 LB CN
  • 2 c. CATSUP TOMATO#10
  • 2 x BAY LEAVES
  • 2 tsp THYME Grnd
  • 1 c. WORCESTERSHIRE SAUCE
  • 3 tsp SALT TABLE 5LB

Direcciones

  1. COOK BACON Till CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT BACON FAT FOR USE IN STEP
  2. FINELY CHOP BACON. SET ASIDE FOR USE IN STEP
  3. 3.
  4. Saute/fry' ONIONS AND CELERY IN BACON FAT ABOUT 7 Min Or possibly Till TENDER CRISP.
  5. COMBINE BACON, Saute/fry'ED VEGETABLES, TOMATOES, CARROTS, POTATOES, SALT, PEPPER, THYME, WORCESTERSHIRE SAUCE, BAY LEAVES, CATSUP AND WATER.
  6. BRING TO A BOIL, REDUCE HEAT; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER.
  7. BLEND FLOUR AND WATER To create A SMOOTH PASTE. STIR INTO CHOWDER.
  8. Add in FISH TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min.
  9. REMOVE BAY LEAVES.
  10. ALL NOTES ARE PER 100 PORTIONS.
  11. NOTE:
  12. IN STEP 2: 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB Minced ONIONS.
  13. 2 LB 12 Ounce FRESH CELERY A.P. WILL YIELD 2 LB Minced CELERY.
  14. NOTE:
  15. IN STEP 2, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED.
  16. NOTE:
  17. IN STEP 3, 1 LB 13 Ounce FRESH CARROTS A.P. WILL YIELD 1 LB 8 Ounce DICED CARROTS AND 6 LB 2 Ounce FRESH WHITE POTATOES A.P. WILL YIELD 5 LB DICED POTATOES.
  18. NOTE:
  19. IN STEP 3, 2 1/2 Ounce DEHYDRATED, COMPRESSED DICED CARROTS MAY BE USED.
  20. NOTE:
  21. IN STEP 3, 1 LB 2 Ounce (1/2-NO. 10 CN) DEHYDRATED DICED POTATOES Or possibly 1 LB 1 Ounce (3/4 GAL) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE WATER TO 2 3/4 GAL.
  22. NOTE:
  23. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A00400.
  24. SERVING SIZE: 1 C. (8 1