Country Mullet Chowder
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 6 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1-1/2 lb. mullet fillets, skin off |
| 4 strips bacon, chopped |
| 1 c. onion, chopped |
| 1 c. celery, diced |
| 3 cloves garlic, chopped |
| 1 (10-1/2-oz.) can cream of potato soup |
| 1 c. bottled clam juice or chicken broth |
| 2 c. whole milk |
| 2 Tbsp. Worcestershire sauce |
| 1 tsp. liquid hot pepper sauce |
| 2 tsp. black pepper |
| 1 Tbsp. salt |
| 1 c. white potatoes, cooked and diced |
| 1-(15- 1/4-oz.) can whole kernel corn, drained |
| parsley, chopped |
Directions:
1. Cut mullet fillets into chunks; set aside. In a large Dutch oven, fry bacon over medium heat until light brown. Add onions and cook until onions are soft. Add celery and garlic and cook for 5 min.
2. Stir in soup, clam juice, milk, Worcestershire sauce, hot pepper sauce, salt and pepper. Add potatoes and corn then add mullet. Bring to a boil and simmer until the fish flakes easily when tested with a fork. Serve sprinkled with parsley.
* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutrition:
Calories: 349; Calories From Fat: 129; Total Fat: 14g; Saturated Fat: 5g; Cholesterol: 66mg; Total Carbs: 26g; Protein: 25g;