Fish Chowder

Fish Chowder (Fish Bulbe)

Ingredients

2 lbs. fish (whitefish, carp or salmon trout)

1 large onion (minced)

1 t. pepper

2 quarts water

1 T. salt

1 lb. potatoes (pared and cut up into chunks)

Instructions

Clean fish thoroughly, cut into portions, put into water with all the seasoning and boil for 3/4 hour. Remove fish with a little of the juice, add potato chunks, and boil on low flame until potatoes are tender (about 20 minutes). Turn off flame. Add a little of the hot liquid into the sour cream, stir and put back into pot.

A VARIATION

When making gefilte , before turning off flame add another cup of boiling water. Remove fish and bones and skin with a little of the juice. Strain the remaining juice. Remove all bones and skin; add potato chunks and sour cream.

Note

Throughout the website, wherever a recipe calls for salt, use coarse salt.

Also Note:

c. stands for cup

T. stands for tablespoon

t. stands for teaspoon

and don't forget salt stands for coarse salt.