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Dene Trout Chowder canadian, fish, jw, native, pork soups 1 great bear lake trout or other firm; fleshed fish 1 flour 1 oil 1 water 1 milk 1 assorted veggies: onions, 1 potatoes, green peppers, 1 carrots, celery, etc 1 s&p, cayenne to taste From Gina Neyelle of Deline [Fort Franklin] on the shore of Great Bear Lake, NWT: "the reason I do that [deep fry the trout chunks before making the chowder] is if you just cut up the fish and throw it in the pot it gets mushy." Cut a Great Bear Lake trout up into cubes, place it in a plastic bag with flour; shake. Put some oil into a pan and deep-fry until they're golden- brown. Simmer some milk and water in another pot and add vegetables plus a little salt, pepper and cayenne. After a few minutes add the fried fish cubes and continue simmering until the vegetables are done. If the chowder is too thin add a little more flour. Recipe by: Gina Neyelle, Deline, NWT. Source: News/North, www.nnsl.com Posted by: Jim Weller Yield: 1 batch Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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