Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 379 guests online and We have 3 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
recipes
Categories Soups, Stews, and Chilis Fish Chowder
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Fish Chowder
Description:Used some leftover trout fillets that I slow smoked indirect with some cherry chips. A great chowder with a little bite...
Ingredients:

1 pound white fish, boned
2 tablespoons butter
1 large onion, peeled and chopped finely
1-2 cloves garlic, peeled and crushed or finely chopped
4 potatoes, peeled and diced
1 - 14 ounce can tomatoes
few sprigs of thyme
few sprigs of parsley
1-2 bay leaves or 1 bouquet garni
salt and freshly ground black pepper
pinch cayenne pepper
1 1/4 cups hot water
2/3 cup milk
1 tablespoon chopped parsley for garnish (optional)

Instructions:

Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.

Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes. Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.

Sprinkle bowls of chowder with chopped parsley. Serve with French bread or crusty rolls

Notes:
Number Of Servings:4Source:
Vegetarian:NoTime To Prepare:
Date:Sun 14 Jun 2009 18:11:44 UTCViewed:5472 times
Author:DoorniEmail:
Rating:No votes

recipe rating
1 (bad)5 5 (good)

AuthorComment
Unregistered users are not allowed to post comments. Please register...