Fish Market Chowder

Ingredients

• ½ pound white fish
• ½ cup butter
• 2 small onions, diced
• ½ head celery, diced
• ½ teaspoon saffron
• ½ cup flour
• ½ cup canned clam juice
• 1 teaspoon all-purpose seasoning salt
• ½ teaspoon salt
• ½ teaspoon white pepper
• 2 teaspoons dry granules of chicken bouillon
• ½ pound salad shrimp
• ¼ pound baby scallops
• 2 ounces snow crabmeat, coarsely cut
• ½ pound shucked clams with juice

Method

1. 1

   Poach the fish in 1 cup boiling water.

2. 2

   Reduce heat and simmer, uncovered, until tender.

3. 3

   Cut the fish in chunks and set aside with its liquid.

4. 4

   In a large sauté pan, melt the butter and sauté the onions, celery, and saffron over medium heat until transparent, approximately 5 minutes.

5. 5

   Stir the flour into ½ cup cold water to make a roux.

6. 6

   Add to the sautéed mixture, stirring, and cook 15 to 20 minutes over medium low heat.

7. 7

   Do not allow to brown.

8. 8

   Add the clam juice and 1 quart water; stir well.

9. 9

   Add the seasoning salt, salt, white pepper, chicken bouillon, fish with liquid, shrimp, scallops, crabmeat, and clams.

10. 10

    Bring to a slow boil.

11. 11

    Simmer until the roux has cooked well into the stock, approximately 20 minutes.

12. 12

    Correct seasonings if necessary and serve.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 52. The excerpt below is the record exactly as published.

FISH MARKET CHOWDER Ys pound white fish Y% teaspoon white pepper Ya cup butter 2 teaspoons dry granules 2 smallonions, diced of chicken bouillon Y% head celery, diced Y, pound salad shrimp Ys teaspoon saffron 44 pound baby scallops % cup flour 2 ounces snow crabmeat, Ya cupcanned clam juice , coarsely cut 1 teaspoon all-purpose Ya pound shucked clams seasoning salt with juice 42 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.