|James Beard's American Cookery|
|by James Beard|
James Beard, one of America's greatest authorities on food and one of out best-loved chefs, puts practically everything he has learned about cooki...
Results 1 - 10 of 324 for fish chowder
This old-fashioned authentic ... New England Clam Chowder is a hearty ... chunks of white fish or lobster can ... season, let corn be the main ingredient!
Whether prepared in ... of Summer, this Fish Chowder is always good. ... tsp. marjoram and thyme rather than the amount called for in the original recipe.
Have fish cut into fillets, ... an extra creamy chowder. If corn ... even better the next day, so it can be made a day ahead and refrigerated overnight.
Obtain and clean ... butter and additional chowder crackers. This is ... retaining the pink. Or, for a total break with tradition, try substituting pancetta.
Saute carrots, peppers, ... into the hot chowder. Continue to ... better the next day, so you may wish to prepare in advance and refrigerate overnight.
Simmer stock ingredients ... Add scraps from fish and seafood to ... Add stock to chowder. Stir and ... oysters, etc. as desired, about 2-3 pounds in all.
Bread filet in flour with seasonings. Place in casserole with 1/4 to 1/2 milk/wine mixture depending on filet thickness. Pour lemon juice or lay ...
Melt butter in ... 1 minute. Add fish. Cover and ... to serving temperature. (9 cups). Serve on a cold day with good crusty bread, salad and wine. Enjoy!
Saute onions and ... pot add water, fish, salt, pepper ... minutes. Add potatoes. When potatoes are done, add milk and cook 15 minutes more. 4 to 6 servings.
Cook potatoes and ... almost tender. Add fish and cook until ... pepper and butter. Heat and let stand 10-15 minutes. Serve with oyster crackers. Serves 6.
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