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Add a photoRaciónes: 12
Ingredientes
- 6 slc Bacon, diced
- 4 Tbsp. Butter
- 3 lrg Onions, diced
- 4 x Cloves garlic, chopped
- 3 stalk celery, diced
- 4 lrg Potatoes,diced
- Â Â Fish stock or possibly water to cover (about 4 to 5 c.)
- 4 can (13 oz) evaporated lowfat milk
- 1 Tbsp. Worcestershire sauce
- 1Â 1/2 Tbsp. Salt
- 1 tsp Pepper
- 1/4 tsp Tabasco
- 1 c. Minced clams (optional)
- 3 lb Hard fleshed fish, cut into 1 inch pcs
Direcciones
- Cook bacon till crisp. Drain and pour off all but 2 Tbsp. bacon fat.
- Add in butter to the pan and saute/fry onion, garlic and celery till soft, but not brown. Add in potatoes and liquid to cover and cook about 5 min. Add in remaining ingredients and cook till just below the boiling point. Cold and chill overnight. When ready to serve, heat thoroughly, being careful not to allow it to boil. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 12 servings | |
| Calories 799 | |
| Calories from Fat 469 | 59% |
| Total Fat 52.26g | 65% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 1091mg | 45% |
| Potassium 662mg | 19% |
| Total Carbs 23.88g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.56g | 4% |
| Protein 59.06g | 94% |
