MAMAQTUT mm6g5 - Tungasuvvingat Inuit

Sea Coast Chowder
1 tsp margarine
¼ cup finely chopped onion
2 tbsp finely chopped celery
2 tbsp finely chopped carrot
1 medium potato, diced
¾ cup water
½ tsp salt
a pinch of nutmeg & pepper
¼ lb fish fillets (e.g. cod or haddock; ½
cup flaked)
½ cup 2% milk
2 tsp chopped chives or parsley
Sprinkle paprika (optional)
Melt margarine in medium saucepan.
Add onion, celery and carrot; cook over
low heat about 5 minutes, until vegetables
are tender but not brown. Add
potato, water, salt, nutmeg, and pepper.
Cover and simmer 15-20 minutes, until
potatoes are tender. Cut fish into bitesized
pieces; add to vegetable mixture and
simmer 10 minutes longer. Add milk and
heat just to scalding. Do not boil. Ladle
into warm soup bowls and sprinkle with
chives or parsley and paprika (if desired).
Fish chowder is a good way to use up
small amounts of fish. The chives and a
sprinkle of paprika (optional) add colour
and flavour. (Serves 2).
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