(Theragra Chalcogramma)

ALASKAN POLLOCK CHOWDER

INGREDIENTS:

• 1 ½ lb Pollock fillets thawed if necessary
• 1 cup chopped onion
• ½ cup sliced celery
• 1 garlic clove minced
• 1 tbl oil
• 2 can tomatoes- (14 ½ to 16 oz ea)
• ¾ cup water
• ¼ cup dry white wine or water
• ½ tsp oregano crushed
• ½ tsp salt
• 1/8 tsp freshly ground black pepper
• 1 dsh bottled hot pepper sauce

PREPARATION:

1. Cut Pollock into large chunks. Saute onon, celery, and garlic in oil. Add tomatoes including liquid, water, wine, and seasonings. Bring to boil; simmer 10 minutes.
2. Add Pollock; simmer, covered, about 10 minutes or until fish flakes when tested with a fork. Servings 6

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