Chowder & Stew Recipes

Smoked Whitefish or Smoked Lake Herring Stew

Boiled FishIngredients:
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon minced garlic
1 can (14.5 oz) diced tomatoes
1 can (15.6 oz) vegetable broth
1 can (6 oz) tomato paste
1/4 teaspoon sugar
8 oz hot-smoked whitefish or herring, chunked
1/4 cup dry sherry
Hot pepper sauce

Instructions: Heat olive oil in large saucepan over medium heat; stir in onion, green pepper,carrot, celery and garlic. Cook, stirring occasionally, until vegetables are tender. Stir in tomatoes,broth, tomato paste and sugar; reduce heat to low. Simmer about 10 minutes, or until flavoursblend. Add smoked whitefish and sherry. Continue cooking until heated through. Season with hotpepper sauce and additional sherry, if desired. 4 main-dish servings

Whitefish or Lake Herring Chowder

Boiled FishIngredients:
2 tbsp. finely diced ham
1 bunch green onions, chopped
3 medium potatoes, peeled & diced
1 tsp. salt
1/8 tsp. white pepper
1 cup water
1 quart milk, scalded
1 lb. Minced whitefish or Lake Herring, thawed
4 tbsp. soft butter
4 tbsp. flour
1 cup cream
paprika for garnish

Instructions: In large heavy pot, sauté ham and onions together over medium heat until onions aresoft. Add potatoes, salt, pepper and water. Simmer until potatoes are cooked. Add milk and mincedwhitefish. Stir to break up fish. In small bowl blend butter and flour until roux is formed. Stirmixture into chowder and cook until thickens. Add cream, don't boil. Garnish with paprika. Serves 6

National Fisheries Institute -