Tarragon Fish Chowder Recipes

NORTH PACIFIC CHOWDER

Steps:

• In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the halibut, tarragon, salt, pepper and crumbled bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired.

TARRAGON FISH CHOWDER

Steps:

• Cut fish fillets into bite-size pieces. Mix fish, broth, onion, celery, carrot, tarragon, pepper and bay leaf in 1 1/2-quart saucepan. Heat to boiling; reduce heat.
• Cover and simmer 2 to 3 minutes or until fish flakes easily with fork and vegetables are tender. Stir in milk; heat through.
• Mix sour cream and flour; stir into milk mixture. Cook, stirring constantly, just until mixture starts to bubble (do not boil). Immediately remove from heat; remove bay leaf.

CATHY'S AMAZING FISH CHOWDER

Steps:

• Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.
• Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.

SEXY FISH STEW

Steps:

• Melt butter in a large saucepan over medium-low heat. Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
• Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
• Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Add cream and stir to combine.
• Stir fish and tarragon into soup, cover and cook for 3 minutes. Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

TARRAGON FISH CHOWDER

Steps:

• 1. Cut fish fillets into bite-size pieces. Mix fish, broth, onion, celery, carrot, tarragon, pepper and bay leaf in 1 1/2-quart saucepan. Heat to boiling reduce heat.2. Cover and simmer 2 to 3 minutes or until fish flakes easily with fork and vegetables are tender. Stir in milk heat through.3. Mix sour cream and flour stir into milk mixture. Cook, stirring constantly, just until mixture starts to bubble (do not boil). Immediately remove from heat remove bay leaf.table for 2 For a cozy winter meal in front of the fireplace, serve this rich chowder with a crisp tossed salad and crusty French bread.1 Serving: Calories 335 (Calories from Fat 145) Fat 16g (Saturated 9g) Cholesterol 110mg Sodium 960mg Carbohydrate 17g (Dietary Fiber 1g) Protein 32g % Daily Value: Vitamin A 64% Vitamin C 4% Calcium 24% Iron 6% Diet Exchanges: 3 1/2 Lean Meat, 2 Vegetable, 1/2 Skim Milk, 1 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BROILED FISH WITH TARRAGON SAUCE

Steps:

• Place fish on a lightly greased 15x10x1-in. baking pan. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, whisk cornstarch and water until smooth. Stir in the honey, wine, lemon juice, garlic salt and lemon zest. Bring to a boil. Cook and stir for 3-5 minutes or until thickened. Remove from the heat; stir in tarragon. Serve with fish.