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Country Mullet Chowder
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 6
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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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
What to do:
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.
Nutritional information:
Calories: 349;   Calories From Fat: 129;   Total Fat: 14g;   Saturated Fat: 5g;   Cholesterol: 66mg;   Total Carbs: 26g;   Protein: 25g;  
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