Servings: 8
Cuisine: Cajun
2 pounds Alaska halibut, thawed if necessary
1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
6 tablespoons butter or margarine, divided
3 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
3 tablespoons flour
2 1/2 cups shredded sharp Cheddar cheese
1 tablespoon minced parsley
1. Remove skin and bones from halibut; cut into bite-sized pieces.
2. Sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley.
Makes 6 to 8 servings.
Cuisine: Cajun
2 pounds Alaska halibut, thawed if necessary
1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
6 tablespoons butter or margarine, divided
3 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
3 tablespoons flour
2 1/2 cups shredded sharp Cheddar cheese
1 tablespoon minced parsley
1. Remove skin and bones from halibut; cut into bite-sized pieces.
2. Sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley.
Makes 6 to 8 servings.
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