Food recipes
Down East Haddock Chowder
Down East Haddock Chowder Ingredients: sauce, fish, ready-to-serve water, bottled, generic salt, table potatoes, raw, skin onions, raw celery, raw spices, pepper, black milk, fluid, 1% fat, without added vitamin a and...
Down East Haddock Chowder
Ingredients:
sauce, fish, ready-to-serve
water, bottled, generic
salt, table
potatoes, raw, skin
onions, raw
celery, raw
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
Directions:
Place fish, water and salt in large saucepan.
Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
Fish is done when flesh is opaque.
Remove immediately and when cool enough to handle, break into bite-size pieces.
Reserve until rest of soup is ready.
Skim any foam off fish stock.
Add potatoes, onion, celery and pepper; cover and bring to boil.
Reduce heat and simmer until tender.
Return fish to pan.
Pour in milk and heat through without boiling.
Taste and adjust seasoning.
Swirl in butter.
Transfer to heated tureen or soup bowls and serve immediately.
Ingredients:
sauce, fish, ready-to-serve
water, bottled, generic
salt, table
potatoes, raw, skin
onions, raw
celery, raw
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
Directions:
Place fish, water and salt in large saucepan.
Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
Fish is done when flesh is opaque.
Remove immediately and when cool enough to handle, break into bite-size pieces.
Reserve until rest of soup is ready.
Skim any foam off fish stock.
Add potatoes, onion, celery and pepper; cover and bring to boil.
Reduce heat and simmer until tender.
Return fish to pan.
Pour in milk and heat through without boiling.
Taste and adjust seasoning.
Swirl in butter.
Transfer to heated tureen or soup bowls and serve immediately.