Seafood Chowder

2 lbs white fish, cut into uniform pieces
4 cups water
1 onion chopped
2 potatoes diced
2 tomatoes chopped
2 celery stalks chopped
1 tsp salt
¼ tsp pepper

In a large saucepan, bring fish to a boil until tender, about 15 minutes.
Strain liquid and remove bones. Return fish stock to saucepan and add remaining ingredients. Cook over medium heat until vegetables are tender (about 10 minutes). Add flaked fish and heat to serving temperature.

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