Salt Cod Chowder
|Salt codfish||1 Pound|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Green pepper||1 Small, diced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned tomatoes||2 Pound (2 Cups Or 2 Cans Of 1 Pound Each)|
|Tomato juice||12 Ounce (1 1/2 Cup Or 1 Can)|
|Condensed tomato soup||1 Can (10 oz)|
|Tomato ketchup||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
|Garlic||2 Clove (10 gm), quartered|
|Crumbled dried tarragon||1⁄2 Teaspoon|
|Crumbled dried thyme||1⁄4 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Cooked white rice||1 Cup (16 tbs)|
Soak cod overnight.
Bring to a boil with fresh water 4 times, washing cod several times as water is being changed between boilings.
Saute onion, celery, and green pepper in butter for about 5 minutes.
Add next 6 ingredients with spice bag and boil vigorously for 20 minutes.
Add paprika, hot pepper sauce, Worcestershire, and cod which has been flaked.
Cover and simmer for 15 minutes.
Remove spice bag and, just before serving, add cooked rice.
Serve garnished with salted whipped cream and a sprinkling of chopped parsley, if desired.
Makes 8 servings.