Rockport Fish Chowder
Rockport Fish Chowder
| Ingredients | Measures |
| Vegetable Oil | 2 Tbs |
| Onion, coarsely chopped | 1/4 cup |
| Celery, coarsely chopped | 1/2 cup |
| Carrots, sliced | 1 cup |
| Potatoes, raw, peeled, cubed | 2 cups |
| Thyme | 1/4 Tsp |
| Paprika | 1/2 Tsp |
| Bottled clam juice | 2 cups |
| Whole peppercorns | 8 |
| Bay leaf | 1 |
| Fresh cod or haddock fillets | 1 pound - cut into 3/4-inch cubes |
| Flour | 1/4 cup |
| Lowfat milk | 3 cups |
| Fresh parsley, chopped | 1 Tbsp |
1. Heat oil in large saucepan. Add onion and celery, and sauté for about 3
minutes.
2. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns
and bay leaf in cheese cloth. Add to pot. Bring to boil, reduce heat, and
simmer for 15 minutes, then add fish and simmer for an added 15
minutes, or until fish flakes easily and is opaque.
3. Remove fish and vegetables. Break fish into chunks. Bring broth to boil
and continue boiling until volume is reduced to 1 cup. Remove bay leaf
and peppercorns.
4. Shake flour and 1/2 cup lowfat milk in container with tight-fitting lid until
smooth. Add to broth in saucepan, along with remaining milk. Cook over
medium heat, stirring constantly, until mixture boils and is thickened.
5. Return vegetables and fish chunks to stock and heat thoroughly. Serve
hot, sprinkled with chopped parsley.
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