Serves 4
2 lbs. fish, mixed white
Salt and pepper
2 tbsp. Worcestershire sauce
1 tbsp. parsley, chopped
16 oz. can tomatoes
1/4 c. bacon, diced
Dried thyme
2 tbsp. tomato ketchup
4 med. potatoes
4 stalks celery
1 lg. onion
4 carrots
1 qt. fish broth or water

Skin and bone fish; cut into bite size pieces. Heat saucepan and fry bacon until crisp. Remove from pan. Peel and chop onion and add to pan; cook gently until transparent. Chop and peel potatoes and carrots; finely chop celery. Add to pan with chopped parsley, tomatoes and their juice, fish broth or water, tomato ketchup, Worcestershire sauce, pinch of thyme and seasoning. Cover and simmer gently for 45 minutes. Add fish pieces and bacon; cover and cook for 15 minutes more.

Whitefish Chowder


1 lbs. Whitefish fillets
2 Tbs. Butter or Margarine
1 Cup Onion (chopped)
1 Cup Carrots (chopped)
1 Cup Celery (chopped)
½ Cup Flour
1 Tbs. Accent
2 Cups Half and Half
1 Cup Processed Cheese (grated)
1 can Chicken Broth
Salt
Fresh Ground Pepper
Paprika
Parsley flakes


Cut skinned boneless fillets into 1” cubes. Melt butter in a large saucepan; add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt, fresh ground pepper, Accent, paprika and rubbed thyme flakes to release the aromatic oils. Stir in hot undiluted chicken broth gradually. Cook, stirring constantly until thickened, add the fish cubes and grated cheese, stirring until cheese is melted and fish is cooked. Add Half & Half and chopped parsley. Simmer another 3 to 5 minutes.

Serves 12