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. |
We hope you enjoy this Bluefish Chowder recipe.
