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White Fish Chowder

creative.chef's picture
Ingredients
  Mixed white fish 2 Pound
  Diced bacon 1⁄4 Cup (4 tbs)
  Onion 1 Large
  Potatoes 4 Medium
  Carrots 4
  Celery stalks 4
  Chopped parsley 1 Tablespoon
  Canned tomatoes 16 Ounce (1 Can)
  Fish broth/Water 1 Quart
  Tomato ketchup 2 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Dried thyme 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Skin and bone fish and cut into bite-size pieces.
Heat a saucepan and fry bacon till crisp.
Remove from pan.
Peel and chop onion and add to pan.
Cook gently till transparent.
Peel and chop potatoes and carrots.
Finely chop celery.
Add to pan with chopped parsley, tomatoes and their juice, fish broth or water, tomato ketchup, Worcestershire sauce, a pinch of thyme and seasoning.
Cover and simmer gently for about 45 minutes.
Add the fish pieces and bacon, cover and cook for a further 15 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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4.03095
Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2033 Calories from Fat 236

% Daily Value*

Total Fat 27 g41%

Saturated Fat 6.2 g31.1%

Trans Fat 0 g

Cholesterol 624.8 mg208.3%

Sodium 4128.9 mg172%

Total Carbohydrates 237 g79.1%

Dietary Fiber 40.9 g163.7%

Sugars 43.3 g

Protein 219 g437.3%

Vitamin A 942.2% Vitamin C 413%

Calcium 106.5% Iron 138.2%

*Based on a 2000 Calorie diet

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White Fish Chowder Recipe