Bluefish Chowder Recipe

Ingredients

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

We are able to track the history of `recipes` back into history, at least as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just simple hieroglyphic recipes for food preparation.

Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans used a wide range of aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and asafoetida.

Later on in the 1400s, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in books on cooking, some of which are now in private cookery archives.

By the time we get to the 20th century, cookery publications are increasing in popularity as a result of higher levels of literacy, more leisure time and disposable income.

[TOP]


We hope you enjoy this Bluefish Chowder recipe.

 


Bluefish Chowder Recipe, one of many tasty recipes brought to you by Recipes Ideas




A standard recipe book simply isn`t sufficiently large to contain the massive amount of delicious recipes available in this recipe collection, of which this Bluefish Chowder recipe is just one.

This Bluefish Chowder recipe will surely establish that rustling up superior meals is as simple as it has ever been!

Inside this internet cook book you can discover terrific recipes from every nation, so within a short time you will be cooking cordon bleu dishes for every taste.

Some detail nutritional information, making them suited for weight loss programs.

From now on, you don`t need to spend money on expensive paper recipe books or expensive restaurant meals ; simply search for the recipe, print it out and start cooking food to amaze your friends and family.


Popular Categories

 

 

Within this on-line recipe book you can find delectable recipes from all around the world, so you will soon be preparing first-class food for every taste.


This Bluefish Chowder recipe will soon have your family and friends demanding second helpings.




--::|::--