QUICK CAPE BRETON CHOWDER

500 g frozen cod fillets
1 lb butter
1 tbsp finely chopped onion
1/2 c cream of celery soup
1 can (10 oz) clam chowder
1 can (14 oz) milk
1 c water
1/2 c chopped parsley

Method:
Partially thaw the fish.  Cut into 1 inch pieces.  Saute the onion in butter until
translucent.  Stir in soups, milk and water.  Slowly bring to a boil.  Add the
fish and simmer 5 - 8 minutes or until the flesh is opaque and flakes easily.
Sprinkle with parsley.
 
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