In A Honey Curried Seafood Chowder
|Skinless cod fillets/Monk-fish / tilefish fillets||12 Ounce|
|Milk||1 Cup (16 tbs)|
|Condensed new england clam chowder||10 Ounce (1 Can)|
|Apple||1 Medium, cored and chopped|
|Curry powder||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Chopped peanuts||1 Cup (16 tbs)|
Measure thickness of fish.
Cut fish into 1-inch pieces.
Cover and refrigerate the fish till needed.
In a medium saucepan stir milk into clam chowder.
Stir in apple, curry powder, and lemon juice.
Bring almost to boiling.
Carefully add fish to soup mixture.
Return almost to boiling, and then reduce heat.
Cover and simmer gently till the fish is done (allow about 2 minutes per 1/2ch thickness offish).
Stir in sour cream and heat through.
Ladle the soup into individual soup bowls and sprinkle with peanuts.