Seafood Recipes

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Artichokes With Spicy Crab
2008-04-02 06:42:00
24 baby1 lemon3/4 lb fresh cooked crabmeat1/4 cup whipping cream1 tablespoon capers1/4 cup green peppers -- finely1 chopped2 tablespoon minced green onion3 tablespoon minced shallot2 tablespoon white wine1 salt and freshly ground1 pepper -- to taste1 worcestershire sauce -- to1 taste1 minced fresh parsley -- for1 garnish1 lemon wedges -- for1 accompaniment1 artichokes1. Pull off dark green outer leaves of artichokes until you reach thepale green "heart." Cut 1/2-inch off top and trim stem end down tothe pale green part. Rub artichoke hearts well with lemon and cook inboiling salted water until tender. Drain and pat dry. Pull out someof the innermost leaves and spread the hearts open slightly.2. In a bowl combine crabmeat, cream, capers, green pepper, greenonion, and mustard. In a small skillet over moderate heat, heatbutter and oil. Add shallots and cook until translucent (4 to 5minutes). Add wine and cook until mixture is reduced to a glaze. Coolslightly and add to crab mixture. Se...
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Arthur Treacher Style Fish
2008-03-31 07:59:00
3 lb fish fillets; firm, white2 tablespoon lemon juice1 cup milk -- or more as needed2 cup flour3 cup pancake mix2 cup club soda (approx.)1 teaspoon basil1 teaspoon pepper1/2 teaspoon garlic salt1 cooking oilCut fish fillets in half, making triangular shape. Cover with milk andlemon juice and refrigerate 3-4 hours. Drain off milk. Dip fillets inflour to coat each piece lightly. Letdry on a cookie sheet, makingsure pieces do not tough. Add oil to deep fryer or heavy pan to adepth of at least 3 inches. Heat oil to 425~. Combine pancake mix,basil, pepper, garlic salt and enough soda to make a thick batter,about the consistency of buttermilk. Dip floured fillets in batterand add to the hot oil one at a time. Fry 4-5 minutes. Remove filetsto cookie sheet, again, not letting them touch and keep warm in a250~ oven. Deep fry remaining filets, keeping the depth of the oil atleast 3 inches. NOTE: Do notheap fish as this creates steam in theoven and makes coating soft.
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Apricot-Glazed Fish
2008-03-26 06:58:00
2 oz no-soak apricots, finely chopped2 teaspoon chopped fresh coriander1 oz butter, softened4 6 oz thick coley or haddock fillets; , skinned.1 salt and pepper1 juice and grated rind of 1 lemon1 potato-and-pepper salad with frenc; h, dressing to serve1 fresh mint sprigs to garnishIn a bowl, mix together apricots, coriander and butter. Set aside.Season fish fillets, and place each on a 8 inch square of foil. Pour alittle lemon juice over each fillet and sprinkle with grated lemonrind. Close up foil parcels and cook on hot barbecue for 3 to 4minutes.Unwrap parcels and spread apricot mixture over fish. Seal and cookfor 2 to 3 minutes. Serve with salad. Garnish with mint.
More About: Fish

4 medium artichokes
2008-03-25 05:42:00
3/4 lb scallops, bay, washed1 cup bread crumbs, fresh, fine3 tablespoon parsley, fresh, minced1/2 teaspoon tarragon, dried1/4 cup celery, minced2 garlic, cloves, minced28 oz artichoke bottoms, drained1 (2-14 oz cans)1 oil, canola, for brushing1 on grill rackMix scallops, bread crumbs, parsley, tarragon, celery and garlic in abowl.Gently mound filling into artichoke bottoms.Prepare grill. When coals are hot, set artichokes on grill rack,brushed with oil, about 4 to 6 inches from heat source. Cover grill.Cook stuffedartichokes for about 3 minutes or until scallops are opaque.Using a long-handled spatula, transfer artichoke bottoms to servingdish. Serve hot.
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Artichoke & Oyster Souffle
2008-03-25 05:34:00
4 medium artichokes1 medium lemon, halved1 oyster souffle base **1 oyster sauce **** See recipes for Oyster Souffle Base, and Oyster Sauce.Trim the artichokes and rub the cut ends with lemon. (Thisprevents oxidation which can turn the ends of the artichokes brown.)Drop the artichokes into boiling salted water and cook for 30minutes or until the bottoms are just tender and a leaf pulls outwith only slight resistance.Remove the choke from the water, re-form the cooked artichoke andstuff with the souffle base.Preheat your oven to 375 F.Bake for 20 minutes or until the souffle is puffed and brown.Serve topped with Oyster Sauce.

Al's Maryland Crab Soup
2008-03-21 06:46:00
----STOCK----3 quart ; water, cold1/2 lb slab bacon; cut into 2 pieces1/2 lb ham chunks; (or you can use a ham bon1 tablespoon red pepper flakes; (opt)1 tablespoon old bay seasoning1 dash celery salt1 dash onion salt----SOUP----3 large potato; diced16 oz tomato; chopped; with juice1 onion; diced16 oz frozen mixed vegetables2 celery rib; diced1 cup parsley, fresh; chopped16 oz crab meat; picked over1 tablespoon worcestshire sauce1 tablespoon red pepper flakes; (opt)1 tablespoon old bay seasoning1 salt & pepper; to taste1 cup cabbage leaves; shreddedSimmer ham-bacon stock for about one hour. Add remaining ingredients;simmer for about two hours--the longer it simmers, the better theflavor. Refrigerate immediately.
More About: Maryland , Soup , Crab

Allison's Salmon Loaf
2008-03-16 06:44:00
1 no ingredientsServings: 6: MIX together in a medium: bowl:14 oz canned salmon -- drained and: flaked1/2 c fresh bread crumbs6 md fresh mushrooms -- chopped1/2 md onion -- chopped1 egg -- beaten1 TB lemon juice1 ts grated lemon rind1/2 ts Cajun seasoning: OR1/2 ts dried rosemary leaves --: crushed1/8 ts pepper -- (optional): vegetable cooking spraySpray small loaf pan with cooking spray. Put salmon mixture in panand bake at 375F for 40 minutes, until the loaf can be sliced.

Almond Tuna & Rice
2008-03-16 06:44:00
1 can veg-all mixed vegetables (16 oz)1 cup mayonnaise1 can tuna (12.5 oz)2 cup cooked rice1/2 cup chopped green pepper2 teaspoon dill weed1 cup fresh bread crumbs1/2 cup slivered almonds1. Drain VEG-ALL; combine liquid with mayonnaise, blending untilsmooth.2. Stir in tuna, rice, green pepper, dill and vegetables.3. Spoon into greased 2-quart casserole dish.4. In small skillet, melt butter; stir in bread crumbs and almonds,coat well and spoon over mixture in casserole.5. Bake at 375'F. for 30 minutes or until bubbly and lightly browned.
More About: Rice , Almond , Tuna

Alligator Sausage & Crawfish Casserole
2008-03-06 07:43:00
1 waldine van geffen vghc42a1 lb alligator sausage; crumble1 brown, drain1 lb crawfish tails1 lb smoked sausage -- sliced2 cup converted long-grain rice10 oz cn rotelle tomatoes/w1 chiles1 can onion soup1 can beef consomme1 bunch green onions -- chopped1 lb mushrooms -- sliced10 ml garlic -- minced2 bay leaves1 tablespoon creole seasoning1 tablespoon black pepper1/4 lb butter or margarineMix alligator sausage with remaining ingredients. Place in a coveredcasserole or pan and cook in preheated 350~ oven for 1 hour. After 30minutes, stir well and continue cooking for the remaining time. Letcool, uncovered, for a few minutes and serve. Can serve 10-20.
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All-American Tuna-Salad Sandwiches
2008-02-06 03:39:00
2 cans (6 ounces each)water- packed w; hite tuna, draine1 cup diced celery1 cup shredded carrots1 cup diced tomato1/2 cup plain nonfat yogurt1/4 cup thinly sliced scallions2 tablespoon reduced-fat mayonnaise1/2 teaspoon freshly ground pepper8 slice whole-wheat bread, toastedPut tuna in a medium-size bowl and flake with a fork. Add remainingsalad ingredients and mix until blended. Makes 3 1/3 cups tuna saladenoughfor 4 sandwiches. Prep time: 15 minutes. Total cost: $5.60.
More About: American , Salad , Tuna , Sandwiches

All-American Salmon Saute W/Mushroom Sauce
2008-02-06 03:38:00
1 can low-salt chicken broth, 14 1/2 oz s; ize/6 cup sliced mushrooms2 tablespoon olive oil2 garlic cloves, minced freshly groun; d pepper to1/2 cup non-fat plain yogurt2 teaspoon cornstarch4 salmon steaks, about 6 oz eaPour broth into small saucepan. Bring to a boil over high heat andreduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in alarge skillet over high heat 5 minutes, or until golden brown. Reduceheat to medium and stir in garlic. Saute 1 to 2 minutes. Season withpepper. Add yogurt and cornstarch to reduced broth and whisk toblend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirringconstantly until thickened. Remove from heat and keep warm. Seasonsalmon steaks with salt and pepper and saute in a lightly oilednon-stick pan over medium-high heat 10 minutes per inch of thickness,or until fish just flakes when tested with a fork. Turn once whilecooking. Arrange each salmon steak on a dinner plate with reservedsauce. Serving suggestion: Try this with Garli...
More About: American , Mushroom , Sauce

Albacore Or Yellowfin Tuna
2008-02-06 03:37:00
1 cup vermouth1/2 tablespoon lemon juice1/4 teaspoon marjoram1/4 teaspoon rosemary1 onion, chopped1/2 celery, rib, chopped1 bay leaves1 1/2 tablespoon parsley, fresh, chopped2 lb tuna1 1/2 tablespoon butter1 1/2 tablespoon flourCombine vermouth, juice, roesmary, onion, clery, bayleaf, parslely ina bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, addmarinade, salt & pepper. Bake 400 covered 35 min. until flaky. Inskillet melt butter, stir in flour, cook 2 min. Pour of liquid fromcasserole to pan. Cook 5 min. Pour over fish. Serve
More About: Tuna , Yello

Alfredos Barbecue Fish Marinade
2008-02-06 03:37:00
1 cup soy sauce1 cup lime juice1 cup vinegar1 cup oil2 teaspoon pepper2 teaspoon salt1 teaspoon garlic powder1 teaspoon lawrys season salt1/4 cup sesame seeds1 clove garlic -- mincedMarinate fish for at least one hour before cooking. Serves 30.
More About: Fish , Barbecue

Alaskan Fish Bake
2008-02-06 03:36:00
1/2 cup carrot,shredded1/2 cup celery,finely chopped1/2 cup onion,finely chopped1 bouillon cube,chicken2 1/2 cup water3/4 cup rice,long-grain1 tablespoon margarine,unsalted1/3 cup flour,all-purpose1/2 teaspoon garlic salt1/4 teaspoon dill weed1/4 teaspoon onion powder4 salmon steaks,1/2 thick1/2 cup mayonnaise1. Gently boil carrot, celery, onion and bouillon in water in pot,covered, 10 minutes. Stir in rice and margarine. Simmer, covered, 20minutes (not all liquid will be absorbed). 2. Combine flour, garlicsalt, dill and onion powder on waxed paper. Spread salmon on bothsides with mayonnaise. Dip in flour mixture. Lightly brown steaks onboth sides in ungresed skillet over medium heat. 3. Pour UNDRAINEDrice mixture into shallow baking dish, about 11x7". Place steaks ontop of rice mixture. 4. Bake, uncovered, in preheated hot oven(400'F) for 20-25 minutes or until fish is cooked through. Let stand5 minutes before serving. (Eve Engle, Palmer AR)
More About: Fish

Alaska Seafood Tarts
2008-02-06 03:32:00
418 gm canned pink alaska salmon350 gm packet filo pastry3 tablespoon walnut oil15 gm margarine25 gm plain flour2 tablespoon greek yogurt175 gm seafood sticks; chopped (crab flavored)25 gm walnuts, chopped100 gm grated parmesan or- grated cheddar; cheesePre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individualpie dishes or ovenproof pudding bowls.Drain the can of salmon and make the juice up to 200ml / 7fl.oz. withwater for fish stock. Flake the salmon. Set aside.Brush each individual sheet of filo pastry with oil and fold intosixteen 12.5cm / 5inch squares. Put one square into each pie dishleaving the pointed corners protruding over the edge. Brush with oilthen put a second square of pastry onto the first, but with thecorners pointing up in between the original ones to create a waterlily effect. Brush the points well with oil then bake for 5 minutesto set but not brown. Take out of the oven.Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt themargarine and s...
More About: Alaska , Seafood , Tarts

Alaska Seafood Pizza
2008-01-28 05:23:00
1 pkg pizza crust mix (or make your own)3/4 cup crab meat3/4 cup tiny shrimp1/2 cup crushed pineapple5 mushrooms; sliced4 1/4 oz canned sliced black olives1/4 cup diced green pepper1 cup mozzarella cheese, grated1 cup white cheddar cheese gratedSpread pizza dough on to a pizza pan. Top with crab, shrimp,pineapple, mushrooms, olives, green pepper, mozzarella and cheddarcheese. Bake at 350 degrees F. for 30 minutes.
More About: Alaska , Pizza , Seafood

Alaska Salmon Salad Sandwich
2008-01-28 05:22:00
15 1/2 oz canned alaska salmon1/3 cup plain nonfat yogurt1/3 cup chopped green onions1/3 cup chopped celery1 tablespoon lemon juice1 black pepper; to taste12 slice breadDrain and flake salmon. Stir in remaining ingredients except pepperand bread. Season with pepper to taste. Spread salmon mixture on halfof bread slices; top with remaining bread. Cut sandwiches into halvesor quarters.Makes 6 sandwiches.Nutrients Per Serving:Calories: 264 Sodium: 713 mg Protein: 20.1 g DietaryFiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol:40.5 mg
More About: Alaska , Salad , Sandwich

Alaska Salmon Chowder
2008-01-28 05:21:00
7 1/2 oz canned alaska salmon1/2 cup chopped onions1/2 cup chopped celery1 garlic clove; minced2 tablespoon margarine1 cup diced potatoes1 cup diced carrots2 cup low salt chicken broth1/2 teaspoon thyme1/4 teaspoon black pepper1/2 cup chopped broccoli13 oz low-fat evaporated milk10 oz frozen corn kernels; thawed1 minced parsleyDrain and flake salmon, reserving liquid. Saute onions, celery andgarlic in margarine. Add potatoes, carrots, reserved salmon liquid,chicken broth and seasonings. Simmer, covered, 20 minutes, or untilvegetables are nearly tender. Add broccoli and cook 5 minutes. Addflaked salmon, evaporated milk and corn; heat thoroughly. Sprinklewith minced parsley to serve.Nutrients Per Serving:Calories: 238 Protein: 15.6 g Fat-Total: 5.71 gCarbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mgDietary Fiber: 4.26 g
More About: Alaska , Chowder

Alaska Salmon & Avocado Pasta Salad
2008-01-06 04:18:00
6 oz dry pasta (macaroni, penne,1 . rotini, or shells)1 can alaska salmon (14 3/4 oz)1 . * or *1 . 2 - 7 1/2 oz cans2 tablespoon french dressing1 bunch green onion; thinly sliced1 red bell pepper; thinly1 . sliced3 tablespoon cilantro or parsley; chopped2 tablespoon light mayonnaise1 lime; juiced and rind grated1 tablespoon tomato paste3 ripe avocados; diced1/2 cup sour cream1 lettuce leaves to serve on1 paprika to tasteCook the pasta according to package directions. Drain and toss withthe French dressing. Allow to cool. Drain and flake the salmon. Addto the pasta with the green onions, sliced bell pepper and cilantro.Whisk together the lime juice and grated rind, the mayonnaise, sourcream and tomato paste until thoroughly combined. Toss the pastasalad with the dressing. Season to taste with salt and pepper; coverand chill. Before serving, gently toss the avocados into the salad.Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprikafor garnish.
More About: Alaska , Pasta , Salad

Tuna Apple Salad
2008-01-06 04:17:00
6 1/2 oz tuna3 cup torn lettuce1 each apple1 each stalk celery, chopped4 1/4 oz chopped olives (opt.)1/4 cup cheese, grated (opt.)1 each boiled egg, chopped (opt.)3 tablespoon thousand island dressingDrain tuna. Tear lettuce into bite-sized pieces. Core apple and cut intoeight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each applepiece will still have peel on one edge. Red apples look especially nice.Combine tuna, lettuce, apple and chopped celery. Add optional ingredientsas desired. Add Thousand Island dressing and toss until well blended.Serve with crackers or specialty bread. Serves 3.
More About: Apple , Salad , Tuna

Seafood Rice Salad New Orleans
2008-01-06 04:16:00
1 pkg frozen cooked shrimp,(8oz)1 can tuna,drained(6oz)3 cup cooked rice,cooled1/2 cup minced onions1/2 cup minced sweet pickles1 1/2 cup thinly sliced celery1/4 cup diced pimiento3 hard-cooked eggs,chopped1 tablespoon lemon juice1 cup mayonnaise1 crisp salad greens1 tomato wedges(optional)1. Combine all ingredients except greens and tomato wedges; season totaste and chill.2. Serve on salad greens; garnish with tomato wedges if desired.
More About: New Orleans , Rice , Seafood , Salad , Orleans

Seafood Pasta Salad
2008-01-06 04:13:00
2 cup pasta, tri-colored spiral1 cup shrimp, cooked1/3 cup green pepper, diced1/4 cup carrots, sliced1/2 cup zucchini, sliced1/3 cup white wine worcestershire1/3 cup mayonnaisesalt and pepper to taste* cook pasta according to package directions** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.*** Lea & Perrins White Wine Worcestershire Sauce.In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrotsand zucchini. Add Worcestershire, mayonnaise, salt and pepper and tosslightly to combine. Refrigerate at least 30 minutes before serving.BETTER HOMES AND GARDENSfor free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,
More About: Pasta , Seafood , Salad

Fried Crawfish Tails
2007-12-11 05:40:00
----CRAWFISH----1 lb crawfish tails, peeled, - and devei; ned1/2 cup sherry1 1/2 cup flour2 large eggs1 pinch salt12 oz beer, dark1 dash pepper, cayenne1 pepper (to taste)1 salt (to taste)1 oil (for deep fat frying)----SAUCE----2 large egg yolks1 tablespoon juice, lemon1/2 teaspoon mustard, dry1/4 teaspoon sauce, worcestershire1 dash tabasco3/4 cup oil1 tablespoon water, hot1 tablespoon sherry1 teaspoon chives, minced1 teaspoon ketchup1 dash pepper, cayenne1 pepper (to taste)1 salt (to taste)Crawfish: =========Marinate the tails in sherry for an hour or more. Meanwhile, mixthe cup of flour, eggs, salt and cayenne until smooth and slowly addbeer to make the batter the consistency of pancake batter. Draintails and roll in remaining flour. Shake off excess and dip inbatter. Fry in hot oil until golden.Sauce: ======Beat the yolks with lemon juice, mustard, Worcestershire andTabasco. Slowly drizzle in oil to form mayonnaise base. Add hot waterto stabilize the sauce. Fold in remaining ing...
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Fried Catfish
2007-12-11 05:39:00
1 peanut oil or vegetable1 cooking oil1 louisiana hot sauce1 catfish filets -- 2-31 pieces1 salt -- to taste1 corn flour or fish fryHeat oil on high heat to about 375 . Wash the filets and pat dry witha paper towel. Place in a tray, splashing well with liquid hot sauce,sprinkle with salt. Roll the fish to spread the seasoning evenly.Drop the filets into a tray of corn flour or fish fry, battering themevenly, so that they are completely covered in corn flour. Test theoil's temperature. If hot enough, remove filets from corn flour,shake off excess flour and gently drop filets into oil. Cook untilgolden. Remove from the oil, drain for a minute, then serve.
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Fresh Tuna Souvlaki
2007-12-11 05:37:00
1 2 4 bay leaves1 1 clove garlic, -- crushed a: peeled1/2 ts kosher salt3 TB fresh lemon juice1 TB olive oil: Fresh ly ground black pepper: to taste1 1/4 lb fresh tuna steak, -- trimmed: skin: and any dark portions, cut: into -- 1 1/4inch cubes: Lemon wedges for garnishIn a bowl, cover bay leaves with water; let soak for 30 minutes. Ifusing wooden skewers for the souvlaki, soak four 10inch skewers inwater as well. With the side of a chef's knife, mash garlic withsalt. Transfer to a small bowl and whisk in lemon juice, wine,oregano, oil and pepper. Measure out 3 tablespoons and reserve forbasting. Place tuna in a shallow glass dish and pour the remainingmarinade over it, turning to coat. Cover and marinate in therefrigerator for 20 to 30 minutes, turning often.Meanwhile, prepare a charcoal fire or preheat a gas grill.Thread the marinated tuna onto skewers, placing a soaked bay leafbetween each piece of fish. Grill the souvlaki, covered, turningseveral times and basting the browned si...
More About: Tuna

Fresh Tuna (Marmita-Kua)
2007-11-30 06:38:00
1/4 cup olive oil1 onion; chopped3 garlic clove; chopped4 tuna steaks (6-8 oz)1 lb potato; sliced2 tomato; skinned & chopped2 bell pepper, red; cleaned & sliced1/2 teaspoon salt1 teaspoon cayenne1 tablespoon parsley; chopped1 bay leaf4 slice bread; toastedNote: Halibut may be substituted. Heat olive oil in a heavy casserlethen saut the onion and garlic for 5 minutes. Add remaining ingredientsand enough water to cover the fish. Stir to mix. Cover andsimmer for 1 hour. Garnish with the toast and serve.
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Fresh Salmon With Tricolored Peppercorn Sauce
2007-11-30 06:38:00
1/2 fresh lemon1 salmon steaks or fillets - (to serv; e 4)1/3 stick butter*1 teaspoon dijon mustard1 teaspoon fresh lemon juice1 tablespoon tricolored peppercorns - finely cru; shed1 tablespoon fresh dill; finely chopped*No substitutions.Squeeze juice from lemon half over salmon and barbecue or broil. Don'tovercook.Melt butter; mix in mustard and lemon juice. When salmon is done,sprinkle evenly with crushed peppercorns, add dill, and drizzlemelted butter sauce over all. Serve immediately.
More About: Fresh , Sauce

Fresh Corn Seafood Chowder
2007-11-30 06:37:00
2 cup fresh corn -- parboiled and1 removed from cob6 slice bacon2 tablespoon butter5 tablespoon all-purpose flour2 1/2 cup chicken broth1 can crab meat1 1/2 cup fresh shrimp -- peeled and1 deveined1 1/2 cup crawfish tails2 1/2 cup half & half1 cup onion -- finely chopped1 teaspoon seafood seasoning1 salt and pepper to tasteFry bacon. Crumble and set aside. Add flour to bacon fat, stirringwith a wire whisk. Add broth and milk, stirring rapidly with whisk.Cook for about 10 minutes. In another pot, melt butter, add celeryand onions. Cook briefly until vegetables are transparent. Addcrawfish and smother for about 5 minutes. Add to milk mixture. Addcorn, crabmeat, shrimp and seasoning. Continue simmering for about 10minutes. If too thick, add more half & half. Add crumbled bacon.
More About: Corn , Seafood , Fresh , Chowder

French Toasted Tuna Sandwiches
2007-11-15 08:19:00
9 1/4 oz canned tuna1/4 cup celery, finely chopped1/4 cup onion, finely chopped1/4 cup sweet pickle relish1/4 cup salad dressing (mayonnaise)12 slice bread, dry2 eggs; beaten1/3 cup milk1/2 teaspoon vanilla2 tablespoon oil or fat (approximately)Drain and flake tuna. Mix with celery, onion, relish, and salad dressing. Spread tuna mixture on 6 slices of bread; top with remaining slices. Mix eggs, milk, and vanilla. Dip sandwiches into egg mixture to coat each side. Brown in fat on a hot griddle or in a frypan, about 3 to 4 minuteson each side.Calories per sandwich: About 360
More About: French , Tuna , Sandwiches

Fish-Chowder
2007-11-15 06:08:00
1/2 lb haddock3/4 cup water3 slice bacon1 medium potato1 1/4 onion, chopped16 oz corn, creamed1 cup milkPeel potato, cut into chunks, put in saucepan with the water and cook, covered, over medium heat for 10 minutes. Cut fish in chunks, mix in with the potatoes, and continue to cook for 10more minutes (covered). While these are cooking, fry the bacon until it is crisp. Drain on papertowels. Fry the onion in the bacon grease. Add the creamed corn to the fish and potatoes.Add the milk to the onions. Crumble the drained crisp bacon and add to themilk mixture.Bring the milk mixture to serving temperature, add the fish mixture and serve.
More About: Fish , Chowder