I posted this last year on the NY forum. Thought y'all might like to give it a try.
Perch Chowder (or Chowdah)
1 cup each diced (about 1/4" cube)
*potato
*carrot
*celery
*onion
1 can whole kernal corn (drained)
1 can chopped tomatoes
3 cups cubed perch fillets (or more)
3 whole bay leaves
2 Knorr vegetable boullion cubes (extra large cubes)
4-6 cups hot water or fish stock
Put vegetables in pot with bay leaves and boullion cubes, cover with water and bring to a boil...reduce heat and simmer 1 hour (minimum)
Season to taste with: Sea or Kosher salt, black pepper, pinch of Rosemary, dash of Old Bay ( We like lots of pepper...BAM!)
When vegetables are tender add perch and simmer 1/2 hour more
Serve with a topping of grated Romano cheese and a side of Garlic Toast
Substitutes;
*replace perch with any white flesh fish
*replace part of water with canned clam juice
*chopped scallions or leeks for onions
DELISH!
RGFIXIT
