Baby Lima and Whitefish Chowder
1⁄2 cup dry white baby lima beans
1 tablespoon oil
Salt to taste
3⁄4 cup each, sliced celery and diced onion
1⁄2 cup diced green pepper
1⁄4 cup butter or margarine
1 can (29-oz.) tomatoes, crushed
1 can (14-1⁄2-oz.) chicken stock*
1⁄2 teaspoon basil, crushed
1⁄2 pound uncooked white fish fillets, cut into 1-inch cubes
Soak beans by preferred method. Drain and rinse. In large pot, place soaked beans, 3 cups hot water, oil and 1/2 teaspoon salt. Boil gently with lid tilted 20 to 25 minutes or until beans are tender. Drain and rinse. Sauté celery, onion and green pepper in butter until tender. Add sautéed vegetables, tomatoes, chicken stock and basil to beans. Bring to boil and add whitefish. Cook 10 minutes longer or until fish flakes easily when tested with a fork. Salt and pepper to taste.
Makes 6 - 8 servings.
*Two cups homemade chicken or fish stock may be substituted.