Steps to Prepare Namasu Fish

Mom's Fish Chowder

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Recipe Summary Mom's Fish Chowder

My mom's recipe for a simple fish chowder. Wonderful and quick on a cold night! Very versatile. Not a thick tastes-like-flour-paste chowder. Just yummmm! Mom served it with Bisquick® brown sugar rolls, but a salad with any bread, roll, or crackers would be equally perfect!

Ingredients | Namasu Fish

2 tablespoons butter, or more to taste

1 sweet onion (such as Vidalia®), diced

1 ¼ cups water, divided

1 pound cod fillets

1 large russet potato, peeled and cut into cubes

salt and ground black pepper to taste

1 cup whole milk

1 cup evaporated milk

Directions

Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.

Pour 1 cup water in the skillet and bring to a simmer. Lay fillets into the water and poach until fish flesh can be gently broken with a fork, 5 to 7 minutes. Remove fish and onions from the skillet with a slotted spoon to a bowl.

Pour remaining 1/4 cup water into the skillet with the potato cubes; season with salt. Place a cover on the skillet and bring the liquid to a boil; cook until the potatoes are beginning to soften, but remain firm, 5 to 7 minutes.

Return fish and onion to the skillet; add whole milk and evaporated milk. Season everything with salt and pepper; heat until just before the liquid comes to a boil and remove immediately from heat.

It's important to use russet baking potato as it is starchy and will help thicken the chowder.

Use 2 potatoes and 2 ribs of celery to stretch the soup for more people.

You can also add imitation crabmeat and double all ingredients (except fish of course) for a yummy crab/fish chowder.

Also feel free to exchange 1 cup clam juice for 1 cup water when expanding the recipe.

Any firm, mild white fish can work in place of the cod.

Info | Namasu Fish

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Mom's Fish Chowder

Soups, Stews and Chili Recipes, Chowders, Fish Chowder Recipes,