Fishermans Catch Chowder

This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.)

Step: 1

In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.

Step: 2

One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

Per Serving: 344 calories; protein 34.6g; carbohydrates 14.7g; fat 14.4g; cholesterol 116.9mg; sodium 1063.5mg.

The name of “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.