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Fish Chowder
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3 lg. potatoes, cubed
1 lg. onion, chopped
1 (16 oz.) can tomatoes, squeezed
1/2 green pepper, diced
3 lg. stems celery, cut in 1/2 inch
pieces
2 tbsp. lemon juice
1 or 2 cloves garlic, pressed or
chopped
2 tbsp. Worcestershire sauce
2 lbs. fish, cubed
2 tsp. salt
1/2 tsp. red pepper flakes
1 tbsp. sugar
1/4 tsp. black pepper; or all of the
foregoing to taste
Cook potatoes, drain and save water. Set aside. Saute onions in 3 tablespoons oil until clear. Add next 6 ingredients and seasonings; simmer until celery is almost tender. The above can be prepared ahead. 1/2 hour before serving, heat the tomato mixture, add the potatoes. Bring to a slow boil; add fish, stir to mix and simmer until fish is done, about 4 to 5 minutes. Do not overstir. Northern or walleye are best to use as they retain firmness. St. Louis, MO
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