Thursday, December 15, 2011

fish soup

I made a fish chowder that turned out well if I say so myself. I sautéed a
chopped onion, added water, parsley [chopped], milk and cubed potatoes. When
the potatoes were close to tender, I mashed them a bit in the pot, not all
of them, just enough to get some thickening going. Then I added cut-up raw
fish fillets and cream, and simmered till the fish was done. Seasoned with
salt, pepper, and thyme, and it was ready.

Elma Schemenauer, author of 75 books published in Canada and the USA, editor
of many others. Blog Website

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