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Fish Chowder
FISH CHOWDER
Thaw a 1-pound block frozen fish fillets
just long enough to cut in half with sturdy
sharp knife.
1 large onion, sliced
2 tablespoons butter or margarine
1 cup water or chicken broth
3 medium potatoes, peeled if desired,
cut in 1/2 inch cubes
1/2 pound frozen fish (we used whiting),
cut in chunks
3 cups milk
2 tablespoons chopped parsley (optional)
1/2 teaspoon dillweed
3/4 teaspoon salt
1/2 teaspoon pepper
In large saucepan sauté onion in butter
until lightly browned; remove; set aside.
In same saucepan bring to boil water and
potatoes. Reduce heat; cover and boil
gently 10 minutes or until potatoes are al-
most tender. Add fish; cover and cook 5
minutes or until fish flakes easily with
fork and potatoes are tender. Stir in re-
served onion, milk, parsley, dillweed, salt
and pepper. Bring just to boiling. Correct
seasoning as desired. Makes 4 servings. Per
serving made with water: 290 cal, 19 g pro,
26 g car, 12 g fat, 79 mg chol with butter,
61 mg chol with margarine WD
WOMAN'S DAY 3/10/81
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# Fish Chowder
*Woman's Day, March 10, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb block frozen fish fillets (such as whiting), partially thawed and cut in chunks
- 1 large onion, sliced
- 2 Tbsp butter or margarine
- 1 cup water or chicken broth
- 3 medium potatoes, peeled if desired, cut in 1/2-inch cubes
- 3 cups milk
- 2 Tbsp chopped parsley (optional)
- 1/2 tsp dillweed
- 3/4 tsp salt
- 1/2 tsp pepper
## Instructions
1. Thaw a 1-pound block of frozen fish fillets just long enough to cut in half with a sturdy sharp knife, then cut into chunks.
2. In a large saucepan, sauté onion in butter until lightly browned; remove onion and set aside.
3. In the same saucepan, bring water (or chicken broth) and potatoes to a boil.
4. Reduce heat; cover and boil gently 10 minutes or until potatoes are almost tender.
5. Add fish; cover and cook 5 minutes or until fish flakes easily with a fork and potatoes are tender.
6. Stir in reserved onion, milk, parsley, dillweed, salt, and pepper.
7. Bring just to boiling.
8. Correct seasoning as desired and serve. -
Fisk Pudding (Fish Pudding)
fisk pudding
(fish pudding)
1 small haddock or cod (about 5
pounds)
3/4 cup rice
2 cups water
2 cups milk
2 teaspoons salt
4 eggs, well beaten
5 cups rich milk
Butter, salt, pepper for seasoning
Boil fish in salted water (1 tea-
spoon salt to each quart of water) until
tender, about 45 minutes. Drain, skin
carefully, pick out bones, and flake finely.
Cook rice with water, milk, and salt for
20 minutes. Now put a layer of drained
rice in a well-buttered casserole. Then
add a layer of the flaked fish. Season
with butter, pepper, and salt, allowing
about 1/2 teaspoon of salt for every layer.
Continue with alternate layers of fish and
rice until casserole is two thirds full. To well-beaten eggs add milk. Pour over
rice and fish. Bake uncovered for 1 hour in a medium oven (350° F.). Serves 12.
Tested by The American Home
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# Fisk Pudding (Fish Pudding)
## Ingredients
- 1 small haddock or cod (about 5 pounds)
- 3/4 cup rice
- 2 cups water
- 2 cups milk
- 2 teaspoons salt
- 4 eggs, well beaten
- 5 cups rich milk
- Butter, salt, pepper for seasoning
## Instructions
1. Boil fish in salted water (1 teaspoon salt to each quart of water) until tender, about 45 minutes.
2. Drain, skin carefully, pick out bones, and flake finely.
3. Cook rice with water, milk, and salt for 20 minutes.
4. Put a layer of drained rice in a well-buttered casserole.
5. Add a layer of the flaked fish. Season with butter, pepper, and salt, allowing about 1/2 teaspoon of salt for every layer.
6. Continue with alternate layers of fish and rice until casserole is two thirds full.
7. To well-beaten eggs add milk. Pour over rice and fish.
8. Bake uncovered for 1 hour in a medium oven (350°F).
Serves 12.