Fish Chowder

Name: Fish Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 slices bacon, uncooked; 828 milliliters cubed peeled baking potato; 4 bay leaves; 1 teaspoons freshly ground black pepper, divided; 1 Tbsp butter, cut into small pieces; 118 milliliters coarsely chopped carrot (about 1 medium); 2 teaspoons dried thyme; 680 grams halibut fillets or other firm white fish, skinned; 946 milliliters 2% reduced-fat milk; 355 milliliters chopped onion (about 1 large); 1 teaspoon salt, divided; 1 liters water

Fish Chowder is a gluten free recipe with 10 servings. This main course has 201 calories, 18g of protein, and 7g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of thyme, baking potato, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert.

Instructions

Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet.

Ingredients you will need

Bay Leaves

Water

Equipment you will use

Frying Pan

Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Fish

Remove fish from pan with a slotted spoon.

Ingredients you will need

Fish

Equipment you will use

Slotted Spoon

Frying Pan

Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.

Ingredients you will need

Bay Leaves

Fish

Cook bacon in a Dutch oven over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add potato, onion, and carrot to pan; cook over medium heat 10 minutes.

Ingredients you will need

Carrot

Potato

Onion

Equipment you will use

Frying Pan

Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes.

Ingredients you will need

Bay Leaves

Pepper

Thyme

Salt

Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves.

Ingredients you will need

Bay Leaves

Potato

Butter

Pepper

Fish

Milk

Salt

Sprinkle with bacon.

Ingredients you will need

Bacon

Equipment

Frying Pan

Slotted Spoon

Dutch Oven

Ingredients

Servings:

3slices

bacon, uncooked 828milliliters

cubed peeled baking potato 4

bay leaves 1teaspoons

freshly ground black pepper, divided 1Tbsp

butter, cut into small pieces 118milliliters

coarsely chopped carrot (about 1 medium)2teaspoons

dried thyme 680grams

halibut fillets or other firm white fish, skinned 946milliliters

2% reduced-fat milk 355milliliters

chopped onion (about 1 large)1teaspoon

salt, divided 1liters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.