Chedder cheese biscuits go nicely with the soup.
Ingredients
- Two celery stalks cut into one inch chunks
- One medium onion cut into one inch chunks
- One to one and a half pounds of wahoo with bloodline and skin intact
- Five to six tablespoons of butter
- One and a half cups of Sauvigon Blanc
- Two 14 oz cans of chicken stock
- One and a half to two cups of water
- One cup of milk
- Flour
- Salt
- Peppper
Directions
Melt one tablespoon of butter in a stock pot.
Add celery and onion.
Stir and add a pinch of salt.
Saute until almost softened.
While the vegetables are cooking, remove the skin and bloodline from the wahoo.
Add it to the vegetables and continue to cook for five to seven minutes.
Deglaze the pan with the wine.
Add the chicken stock and simmer for two hours.
Srain the stock and press all the moisture out of the vegetables and fish.
Add the water and continue to simmer.
Cut the wahoo into bite size peices. Place the fish in a mixture of flour, salt and pepper.
Melt two tablespoons of butter in a frying pan. Add the fish pieces and cook until browned on all sides.
Add to the fish to the broth.
Melt the remaining two tablespoons of butter in a frying pan. Add approximately two tablespoons of flour, mix and cook for approximately two minutes. Add the milk gradually, stirring constantly to avoid lumps. When the mixture is thickened, add it slowly to the soup.
Simmer five additional minutes and serve.
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Submitted 2/4/07.
Source:
Submitted By: Casey Whitaker
cgioeli@charter.net
Wahoo Chowder