Fish Chowder
Ingredients
1 lb. fish fillets, fresh or frozen
4 slices bacon
3/4 C. onion, chopped
16 oz. tomatoes, canned
2 C. boiling water
1 C. potatoes, raw diced
1/2 C. carrot, diced
1/2 C. celery, chopped with leaves
1/3 C. catsup
2 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. thyme, dried
1/8 tsp. marjoram
1 Tbsp. parsley, minced, fresh
Cooking Instructions
Thaw fish fillets, if frozen. Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion. Cook and stir over moderate heat until tender and translucent. Cut tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and all remaining ingredients, except fish and parsley, to the onions. Bring to a boil; reduce heat to low. Cover and simmer for about 45 minutes; add fish. Cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)