Salmon Chowder

2 slices Bacon, diced
1 Onion
1 clove Garlic
2 1/4 C. Water
1/2 C. White Whine
1 Bay Leaf
2 whole Allspice
3 Chicken Bullion Cubes
1 Salmon Steak (1" thick)
1 Halibut Steak (1" thick)
1/4 C. Flour
2 C. Milk
Nutmeg, salt & pepper to taste

Make the Meal:
Cook diced bacon. Reserve 2 Tbs of grease.
Add onion and garlic.
Add 2 C water, wine, bay leaf, allspice and bullion.
Boil and simmer 20 Minutes.
Add fish, cover and simmer until fish flakes. (about 10 minutes fresh / 20 minutes frozen)
Lift fish out and discard skin and bones. Coarsely flake fish and set aside.
Mix flour and 1/4 c water. Gradually stir into soup. Cook over medium heat until it thickens. Stir in milk.
Return bacon and fish to soup. Cook until hot. Add dash of nutmeg, salt and pepper.
Serves 4



Enjoy!

Cajun Swordfish or Salmon (Grill)

Salmon or Swordfish steaks
Olive Oil
Lemon
Cajun Spice

Make the Meal:
Rub a small amount of oil on to steak to keep it from sticking to grill. Rub cajun spice on. Cut lemon in half and squeeze over fish. Grill until cooked throughly.