Fish Chowder
2 lbs. Halibut
4 slices diced Bacon
1 chopped Onion
1 medium grated Carrot
2 chopped Celery stalks
2-3 Potatoes
1 can Campbell's Potato Soup
2 cloves fresh Garlic
Seasoning Salt
Cut Halibut into small chunks. In a large pot, sauté bacon until crisp. Add onion, celery, carrot, garlic and enough water to cover... Simmer until tender. Add potatoes and simmer for 10 minutes. Add Halibut, potato soup, seasoning salt and water to cover the fish. Simmer until the Halibut turns white. Lower the heat, test chowder and adjust seasoning if necessary. Red Snapper or Cod may be used instead of Halibut. A tin of clams may also be added. Enjoy!
Baked Fish and Cream Casserole
2 lbs. Halibut or Salmon Fillets
2 Onions, thinly sliced
1 Green Pepper, thinly sliced
2 tbsp Butter
Salt and Pepper
2 cups Sour Cream or 1 cup Sour Cream, 1 cup Mayonnaise
Sauté the onions and green pepper in the butter until soft. In a frying pan, fry fish for a few minutes then transfer to an oven-safe dish. In the casserole dish, arrange the fish with the vegetables on top and cover with sour cream. Bake covered at 400æF for about 5-10 minutes then remove the cover and let the sour cream brown.
For a variation of this recipe, mix sour cream with 1/4 cup of bread crumbs, Garlic powder and Chives. Spread onto the fish and sprinkle with Parmesan chees and Paprika.
Bon Appetite!
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A little sampler of the great cooking found onboard the Flying O! When it comes to fresh, it doesn't get any better than this!
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