Easy Fish Chowder N Rice Recipes

Steps:

• In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Steps:

• Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
• Stir in fish and parsley.
• Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.

Steps:

• Cut cod filet into 1" cubes.
• Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
• Add parsley, diced tomatoes and tomato sauce.
• Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
• Serve over cooked rice.

Steps:

• Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Steps:

• Place haddock and water in a dutch oven and heat to boiling.
• Cover and reduce heat to low and simmer approximately 10-15 minutes or until the fish is white and flakes easily.
• Remove the halibut, reserving (set aside) the 'broth' (liquid); cut the haddock into bite size pieces.
• Return 1 CUP of the reserved broth to the dutch oven.
• Add the potatoes, onion and green pepper and simmer 15 minutes or just until the potatoes are tender.
• Add the remaining broth, the haddock, tomato, milk, salt and pepper.
• Heat until hot, but do not boil; sprinkle with cheese before serving.

Steps:

• Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
• Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.