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Romertopf Fish Chowder

Ingredients
  Fish 1⁄2 Pound
  Potatoes 1
  Carrots 3
  Onion 1 , chopped
  Fish stock 1 Pint
  Milk 1⁄4 Pint
  Butter 1 Tablespoon
  Parsley 1 Tablespoon (for garnish)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the oven to 400F.
2) Clean the fish by deboning and taking the skin off.
3) Rinse, peel and chop the potatoes and carrots.

MAKING
4) In a skillet, heat oil. Saute the onions till they turn transparent.
5) Into a pre-soaked romertorpf, aff in the fish stock, potatoes, carrots and onions.
6) Cover and cook for about 60 minutes.
7) Add in the cleaned fish along with milk into the vessel.
8) Cook for 30 more minutes. Sprinkle salt and stir well.

SERVING
9) Serve the Romertopf Fish Chowder garnished with chopped parsley leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
4

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