FISH CHOWDER

Ingredients:

  • 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

Instructions:

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