We Have 3 Of Our Fish Cookbook Recipes Here.
You can choose the delicious Citrus Fish or we also have a couple of Chowder recipes to choose from.
Mexican Style Fish Chowder
2 (10 3/4 ounce) cans condensed cream of celery soup
1 (16 to 20 ounce) package frozen whole kernel corn
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained
1 and a 1/2 cups milk
1 pound cod or other white-fleshed fish fillets
Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. In the prepared cooker combine soup, corn and milk.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours.
Stir chowder. Place fish on top of the mixture in the slow cooker. Cover and cook on HIGH for 1 more hour. Stir in undrained tomatoes.
Creamy Seafood Chowder
1 quart (4 cups) half-and-half
2 cans (14 1/2 ounces each) whole white potatoes, drained and cubed
2 cans (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 bag (16 ounces) frozen hash brown potatoes
1 medium onion, minced
1/2 cup (1 stick) butter, diced
1 teaspoon salt
1 teaspoon black pepper
5 cans (8 ounces each) whole oysters, drained and rinsed
2 cans (6 ounces each) minced clams
2 cans (4 ounces each) cocktail shrimp, drained and rinsed
Combine half-and-half, canned potatoes, soup, frozen potatoes, onion, butter, salt and pepper in 5 quart slow cooker. Mix well.
Cover and cook on LOW 3 1/2 to 4 1/2 hours.
Add oysters, clams, shrimp; stir gently. Cover and cook on LOW 30 to 45 minutes or until done.
Makes 8 to 10 servings.
Citrus Fish – A Popular Fish Cookbook Recipes Option
1 fresh orange
1 fresh lemon
5 tablespoons fresh chopped parsley
1 white onion
1/4 teaspoon butter
2 pounds fresh fish fillets, skinned and deboned
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons vegetable oil
Before peeling, finely grate orange and lemon to yield 2 teaspoons of rind. Peel the rind from the orange and lemon. Slice the fruit into 1/4 inch thick pieces.
Peel and chop the onion into 1/4 inch pieces.
Wash the parsley under cold water and chop into 1/4 inch lengths.
Rub the butter on the bottom of the slow cooker. Add the fish fillets. Sprinkle salt and pepper over the fillets. Put the onion and parley and grated rinds on top of fish. Drizzle with vegetable oil.
Cover and cook on LOW for 1 1/2 hours.
Ten minutes before serving, add the orange and lemon slices on top.
Serves 4 to 6.