Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pacific/True Cod fillets
-or Ling Cod
4 Slices bacon
1/2 c Chopped onion
1 c Peeled diced raw potatoes
2 c Water
1/4 c Flour
1/2 c Clam juice
1 cn Evaporated milk (13 ounces)
3 tb Butter
1 ts Salt
1/4 ts White pepper

Rinse fish with cold water; pat dry with paper towels. Cut fish into
1/2-inch cubes; set aside. In small skillet, saute bacon until crisp.
Remove bacon from skillet; blot with paper towels and crumble. Set
aside. Discard all but 2 tablespoons bacon drippings from skillet.
Add onion to skillet; saute until tender but not brown. Remove from
heat. In deep saucepan, combine onion and potatoes. Add water; cover
and bring to gentle boil. Reduce heat and simmer for 10 minutes. Add
fish; cover and bring to boil again. Reduce heat and cook for
additional 10 minutes, or until fish and potatoes are done. In small
bowl, combine flour and clam juice; stir with fork until smooth. Add
to fish and potato mixture, stirring constantly to blend flour. Stir
in evaporated milk, butter, salt and white pepper. Continue heating
over medium heat until chowder thickens. Garnish with crumbled bacon
before serving. Makes 6 servings.

A West Coast Fisheries Development Foundation recipe.

Browse by categories