Trout Chowder
By Hookemharry


What you need.

 

One to two pounds of trout or salmon fillets – skinned and cut into chunks

One cup diced potatoes

One small onion chopped

One tablespoon olive oil

One tablespoon butter

Two pints whole milk

Two tablespoons flour – use more if needed to thicken chowder

Quarter cup chopped celery

One 8 oz. can diced tomatoes

Half teaspoon black pepper

Quarter cup fresh sweet basil – chopped

One teaspoon dried rosemary

Half teaspoon dried oregano

Salt to taste

 

What you do.

In a large pot saute the onions, potatoes and celery in the olive oil and butter for ten minutes. Next, add all the rest of the ingredients slowly to the pot ( except the fish) and stir until the mixture begins to thicken. Finally add the fish and cook until fish flakes. Remove from heat and serve. Goes great with toasted cheese bread.






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