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.
