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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from the 1961 Amy Vanderbilt complete cookbook Ingredients:
1/4 cup minced peeled onion |
3 garlic cloves, peeled and mashed |
2 tablespoons finely cut green peppers |
2 tablespoons olive oil |
1/4 cup flour |
2 cups water |
4 cups canned tomatoes, chopped |
1 tablespoon tomato paste |
3 teaspoons salt, to taste |
1/4 teaspoon cayenne or 1/4 teaspoon chili powder |
1/2 teaspoon beau monde seasoning |
1 cup white wine |
2 lbs white fish fillets |
1 lb fresh or quick-frozen haddock or 1 lb cod, cleaned and cubed |
3 tablespoons finely cut parsley |
Directions:
1. Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
2. Sprinkle with flour.
3. Stir and cook 2 or 3 minutes.
4. Add water, tomatoes and paste, seasonings and wine.
5. Stir and bring to boiling point.
6. Add fish.
7. Lower heat and let simmer 1 hour or until fish is done but still firm.
8. Serve in warmed chowder bowls, topped with parsley.
9. Makes 6 or more servings.
10. Garlic French bread goes well with this chowder.
11. Actually it's essential!
12. People who imagine they don't like fish love this soup.
13. It makes a hearty one-dish meal.
14. In fact, that's the only way I ever serve it.
15. The makings are always on hand.
16. Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
17. Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.
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