Title: Bluefish Chowder
Categories: Soup Seafood Appetizer
Yield: 8 Servings

3		Bacon slice; cut in 1" piece
2		Onions, med; chopped
1	lb	Bluefish fillets; 1" pieces
2		Potatoes, lg; peeled/cubed
1	c	Celery; chopped
3	c	;Water
1/2	tb	Parsley, fresh; chopped
1 1/2	ts	Salt
1/4	ts	Pepper
3/4	ts	Tarragon, dried
1/2	ts	Basil, dried
1/2	ts	Rosemary, dried; crushed
3	tb	Butter
3	tb	Flour
1	cn	Evaporated milk (13 oz)

BLUEFISH CHOWDER

Servings: 8

Partially cook bacon in a large Dutch oven over medium heat until slightly browned; add onion, and cook until onion is tender and bacon is crisp. Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown. Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender.

Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.

~-- Chuck Spacek Portsmouth, VA per Southern Living magazine

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