See Also: Cooking Club · Fish and Seafood
Fish Chowder of the Season
From Dorothy McNett's recipes at www.dorothymcnett.com. Take advantage of the fresh fish of the season. Using the microwave oven to quickly cook the fish, and then the potatoes, is a great way to make a small batch of delicious nutritious chowder.
1 pound white fish (snapper, halibut, sea bass) or 1 pound mixed fish and shrimp
paprika
pepper
2 tablespoons olive oil or butter
1 medium onion, chopped
2 medium potatoes, cubed
1 tablespoon fish seasoning or other mixed dried herbs
2 cups milk
1/2 teaspoon sea salt
1 cup fresh or frozen corn
green onion for garnish
Arrange fish on glass or ceramic plate. Sprinkle with paprika and pepper. Loosely cover with waxed paper. Cook in microwave 3-4 minutes, or until fish flakes easily. Cut into pieces. Set aside. In glass or ceramic batter bowl combine olive oil, onion, and potatoes. Cover with glass or ceramic plate and cook in microwave 6-8 minutes, or until potatoes are tender. Mash a few of the potato chunks for a creamy consistency and then blend in the remaining ingredients, including cooked fish and any juices. Cook another 3-5 minutes or until chowder is hot. Garnish with onions.
Recipe created 1995-01-01.
