*  Exported from  MasterCook  *

                             Bluefish Chowder

Recipe By     :  Southern Living magazine
Serving Size  : 8    Preparation Time :0:00
Categories    : Chowder*                         Fish*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Bacon slice -- cut in 1" piece
   2      medium        Onions -- chopped
   1      pound         Bluefish fillets -- 1" pieces
   2      large         Potatoes -- peeled/cubed
   1      cup           Celery -- chopped
   3      cups           -- Water
     1/2  tablespoon    Parsley, fresh -- chopped
   1 1/2  teaspoons     Salt
     1/4  teaspoon      Pepper
     3/4  teaspoon      Tarragon -- dried
     1/2  teaspoon      Basil -- dried
     1/2  teaspoon      Rosemary, dried -- crushed
   3      tablespoons   Butter
   3      tablespoons   Flour
   1      can           Evaporated milk -- (13 oz)

  Partially  cook  bacon in a large Dutch oven over medium heat until slightly  browned
; add onion, and cook  until onion  is tender and bacon is crisp.  Add bluefish and cook,
  stirring occasionally, 4 to 5 minutes or until fish begins  to  brown. Add all except butter
 flour, and evaporated milk, and  simmer 20 minutes or until potatoes are tender.
  Melt  3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring
 until smooth.  Cook  1 minute, stirring constantly. Gradually add  milk; cook  over
 medium   heat, stirring constantly, until thickened and bubbly.  Stir   white   sauce 
 into  fish mixture;   simmer, stirring occasionally, for 20 minutes or until thickened. 

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Nutr. Assoc. : 0 0 0 0 0 0 1036 0 0 0 0 3152 0 0 0