- 2 tablespoons margarine or oil
- 1 large onion, minced
- 2 stalks celery, chopped
- 2 cups tap water
- 5 medium potatoes, peeled and
chopped
- 1 pound frozen fish fillets
- 4 or 5 cups milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 cup cold water
- 1/3 cup flour
- a jar with a tight fitting lid
This soup is very good, and an excellent
way to make a pound of fish go a long way.
First get out a good sized soup pot. Melt
the margarine in it and saute the onion and
celery until they are tender. Add 2 cups of
water and the potatoes. Cover and simmer for
about 15 minutes. While the vegetables are
simmering, cut the fish into chunks about an
inch square. Add the fish to the potatoes.
Cover and continue simmering for about 10
minutes. If the fish is room temperature, it
will only take about 5 minutes. The fish
will be opaque and flake easily when it is
done. Next add the milk, salt and pepper.
Heat gently while you do the next part.
In a pint sized jar, combine 1-cup cold tap
water and 1/3-cup flour. Screw on the lid.
Shake and shake the jar until the flour is
dissolved in the water. Pour this mixture
into the pot of hot soup. Stir it up and
bring the whole thing to a slow boil. Boil
and stir for a full minute, or until
everything is nicely thickened. Serve hot
with crackers and Waldorf Salad.
This is very similar to clam chowder, except
it uses less expensive frozen fish fillets.
If you liked, you could replace the fish
with two 10 ounce cans of clams (undrained).
This will cost about a dollar more, but it
will be the best Clam Chowder you have ever
had.
|
