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Add the salmon and monkfish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes. Add the mussels and clams and pour in their reserved cooking liquid, stopping before you reach the grit at the bottom; stir until heated through. Season with salt and pepper and add the parsley. Serve the chowder in bowls.
1. In a saucepan, cover the potatoes with the water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand ...
salt and freshly ground black pepper; oyster crackers or crusty bread, for serving; 1 lb shelled and deveined medium shrimp; 1 lb skinless halibut fillet, cut into 1 1/2-inch cubes; 1 1 / 2 tsp ...
1 celery rib, finely diced; 2 tbsp chopped flat-leaf parsely; 1 cup buttermilk, at room temperature; 1 tbsp Worcestershire sauce; 1 3-ounce can smoked oysters, drained and chopped; 6 oz skinless grouper or cod fillet, cut into 1-inch pieces
Lighter Side. Medicare
The basic ingredients of Bermuda fish chowder are fish stock, fish fillets, and tomato puree. [3] Other ingredients are typically vegetables and herbs and spices. There are many variations spun off of the basic ingredients. One recipe uses one cup of chopped onion, celery, and carrot as well as diced pork hocks and a dash of Worcestershire ...
The Kennedy family and New England are forever linked, so it makes sense that John F. Kennedy enjoyed this fish (not clam!) chowder. It’s made with haddock, a white firm fish, plus plenty of ...
Quiaude is a soup flavored with the residues left over from salting cod: heads, jowls, livers, nauves (the flesh surrounding the backbone [1]) and tongues.It may also contain bacon, potatoes, turnips and onions.