Spanish Fish Chowder

Ingredients

• Fry one-half cup salt pork
• one-half cup chopped onion
• add tablespoon flour
• add two cups small pieces of white boneless fish meat
• strain two cups hot milk
• one cup prepared Spanish sauce
• salt to taste
• dash of paprika

Method

1. 1

   Fry the pork and onion, add flour, then fish.

2. 2

   Strain in hot milk and sauce, and allow only a minute for clams or oysters if used.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 2. The excerpt below is the record exactly as published.

Spanish Fish Chowder Fry one-half cup salt pork cut into small cubes, one-half cup chopped onion to light brown, add tablespoon flour, then add two cups small pieces of white boneless fish meat, brown slightly, strain two cups hot milk, one cup pre- pared Spanish sauce, salt to taste, dash of paprika

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