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ZUCCHINI FISH CHOWDER 1 lb. fresh or frozen fish fillets 1 1/2 c. chicken broth 1 c. milk 2 Tbsp. snipped parsley 1/8 tsp. black pepper 1 medium onion, chopped 2 Tbsp. butter or margarine 3 small potatoes, sliced 2 oz. can pimento, chopped 1/4 tsp. dried thyme, crushed 1 1/2 c. sliced zucchini If using frozen fish, let stand for 20 minutes at room temperature. Cut fish into 3/4 inch cubes. In a 3 quart saucepan, cook onion until tender. Stir in broth and potatoes. Bring to boil. Reduce heat and simmer for 25 minutes or until potatoes are tender. Place 1/2 mixture in blender or food processor. Blend until smooth. Repeat with other half. Return to saucepan. Stir in milk, pimento, parsley, thyme and pepper. Bring to a boil. Reduce heat and add fish cubes to soup. Cook about 5 minutes, stirring constantly. Stir in zucchini. Cook and stir about 5 minutes until fish flakes easily. Season to taste. Serves 4 to 5. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |