600g whitefish fillets
1 teaspoon salt
2 large peeled, diced potatoes
2 carrots, diced
1 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 to 2 teaspoons hot pepper sauce (e.g. tabasco), to taste
1/4 teaspoon freshly-ground black pepper
1 teaspoon garlic powder
1.5 pints milk
1 packet or cube fish stock
1 tablespoon fresh lemon juice
100g bacon fat (from about 10 strips of bacon; may substitute cooking oil or butter)
100g plain flour
In a deep pan, place water and whitefish.
Bring to boil over medium-high heat.
Reduce heat and simmer, covered, 15 minutes or until fish flakes easily with fork.
Remove fish from stock and set aside.
Add salt, potatoes, carrots, onion and green and red pepper to fish stock.
Bring to boil, then reduce heat and simmer, covered, about 30 minutes or until potatoes and carrots are tender.
Add hot pepper sauce, black pepper, garlic powder and milk.
Combine fish stock and lemon juice; add to pot.
Bring to boil; reduce heat and let simmer while making roux.
In heavy, medium saucepan, heat bacon fat until completely melted and gradually whisk in flour.
Let cook over medium heat, whisking constantly, 1 minute.
Gradually whisk roux into simmering chowder.
Gently stir in reserved fish; blend with other ingredients.
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