Salmon is quite readily available just about all around the world. It is no wonder then that this chowder is so popular.
We started this website with Gumbos and we will talk about Chowders, casseroles Lasagne, Paella, Bisque, and stews, Enchilada, Stuffing, Linguine and Appetizers.
This dish takes about an hour to prepare. Gumbos, Chowders and Bisques are all different kinds of soup made in a specific way.
This recipe serves 6 helpings:
1 cup Potatoes, raw diced
1 lb. Fish fillets, fresh or -frozen
1 tbsp. Parsley, minced, fresh.
1 tsp. Salt
1/2 cup Carrot, diced
1/2 cup Celery, chopped with leaves
1/3 cup Catsup
1/8 tsp. Marjoram
1/8 tsp. Thyme, dried
16 oz. Can tomatoes
2 cup Boiling water
2 tsp. Worcestershire sauce
3/4 cup Onion, chopped
4 slice Bacon
Defrost the fish fillets if it is frozen.
DO NOT USE THE MICROWAVE!
The Meat will fall apart. Rather let it defrost the slow natural way.
The best way to defrost seafood is to take it out the freezer the night before - if it is not too hot during the night in your area.
Remove the bones and the skin; cut into 1-inch pieces. Cut bacon into 1/2-inch pieces.
Fry the bacon in a pan over a medium heat or stove plate until it is nice and crispy.
You can add onion, cook and stir over a moderate heat until tender and translucent.
Cut tomatoes into small-sized piece.
Add tomatoes, tomato liquid from can, and all remaining ingredients
except the Salmon and the parsley to the onions.
Bring to a boil; reduce heat to low, cover the cooking, and simmer for about 45 minutes.
Then add the fish; cover it all again and simmer for another 15 minutes, until the fish flakes and is tender.
Garnish each serving with a sprinkle of parsley.
Season the Salmon Chowder with seasoning or any sauces you fancy.
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