3 each bacon slice, cut in 1 piece
1 lb bluefish fillets, 1 pieces
1 cup celery, chopped
1/2 tbsp parsley, fresh, chopped
1/4 tsp pepper, black
1/2 tsp basil, dried
3 tbsp butter
13 oz evaporated milk
2 each onion, med, chopped
2 each potato, large, peeled/cubed
3 cup ; water
1 1/2 tsp salt
3/4 tsp tarragon, dried
1/2 tsp rosemary, dried, crushed
3 tbsp flour
Directions
Partially cook bacon in a large Dutch oven over medium heat until
slightly browned; add onion, and cook until onion is tender and bacon
is crisp. Add bluefish and cook, stirring occasionally, 4 to 5
minutes or until fish begins to brown. Add all except butter, flour,
and evaporated milk, and simmer 20 minutes or until potatoes are
tender. Melt 3 tablespoons butter in a heavy saucepan over low heat;
add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir white sauce into fish mixture; simmer,
stirring occasionally, for 20 minutes or until thickened.
Servings: 8 servings
Bluefish Chowder Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Fish; Seafood; Soup
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the far past, certainly as far into history as ancient Egypt, and maybe further still. In practice though, mostly, these old cook books were just very simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Moving on, we find a couple of interesting recipe books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is popular today, but rather recipes for the types of meals on the tables of the rich people of the period. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy land, including basil and rosemary. The introduction of these new tastes caused an explosion in recipe publications, many of which still exist in private libraries. During the next few hundred years, the powerful and rich competed with each other to lay on the most exotic meals, and consequentially the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Bluefish Chowder recipe.
