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FISH AND CLAM CHOWDER (MICROWAVE VERSION)

Escrito por Equipo EditorialRevisado por Walter C

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FISH AND CLAM CHOWDER (MICROWAVE VERSION)

FISH AND CLAM CHOWDER (MICROWAVE VERSION). Alimento Base: Fish, In 4-quart casserole combine potatoes, celery, onions and oil. Microwave on high, stirring after half the time, until onions are tender (4 to 7 minutes). Stir in broth; cover. Microwave...
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Tiempo de preparación 45 minutos
Tiempo Total 45 minutos
Raciones: 8 comensales
Plato: Fish
Cocina: Honduras
Ingredients Method

Ingredientes
  

  • 2 cups 2 medium cubed ½-inch potatoes
  • 1 cup 2 stalks chopped celery
  • 3 tablespoons sliced ¼-inch green onions
  • 1 tablespoon vegetable oil or bacon fat
  • 1 14 ½ ounce can chicken broth
  • 1 pound fish fillets cod, red snapper or haddock, cut into ½-inch pieces
  • 2 cups torn spinach leaves
  • 4 cups milk
  • ¼ cup all-purpose flour
  • 1 6 ½ ounce can minced clams
  • 4 slices crisply cooked crumbled bacon
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • Hot pepper sauce

Method
 

  1. Preparation
  2. In 4-quart casserole combine potatoes, celery, onions and oil.
  3. Microwave on high, stirring after half the time, until onions are tender (4 to 7 minutes). Stir in broth; cover.
  4. Microwave on high, stirring after half the time, until vegetables are tender (7 to 11 minutes).
  5. Stir in spinach, 3 cups milk and clams; cover.
  6. Microwave on high, stirring after half the time, until spinach is tender (9 to 12 minutes).
  7. In small bowl combine remaining milk and flour; stir into soup.
  8. Cover; microwave on high, stirring after half the time, until thickened (6 to 9 minutes). Stir in fish; cover.
  9. Microwave on high, stirring after half the time, until fish flakes with a fork (2 to 4 minutes). Stir in all remaining ingredients; cover.
  10. Microwave on high, stirring after half the time, until soup is heated through (2 to 3 minutes).