NORMA
DESROCHES
WARWICK,
RHODE ISLAND
I’ve lived in Rhode
Island for over 35
years and love the
fresh seafood dishes
served here. This is
a favorite of mine.
My mother-in-law
gave me the recipe.
NEW ENGLAND FISH BAKE
HUNTING & FISHING COOKBOOK
new england
fish bake
4 medium potatoes, peeled
1 teaspoon all-purpose flour
1 small onion, sliced into rings
1⁄ 2 teaspoon salt
1⁄ 4 teaspoon pepper
3⁄ 4 cup milk, divided
11⁄ 2 pounds freshwater fish (trout,
catfish or pike) or cod fillets
3 tablespoons grated Parmesan
cheese, optional
2 tablespoons minced fresh
parsley or 2 teaspoons dried
parsley flakes
1/4 teaspoon paprika
[ 1] Place potatoes in a saucepan and cover
with water; bring to a boil. Cook until almost
tender; drain. Slice 1⁄ 8 in. thick; place in a
greased shallow 2-qt. baking dish. Sprinkle
with flour. Top with onion; sprinkle with salt
and pepper. Pour half of the milk over potatoes. Place fish on top; pour remaining milk
over fish. Sprinkle with Parmesan cheese if
desired.
[ 2] Cover and bake at 375° for 20-30 minutes
or until fish flakes easily with a fork. Sprinkle
with parsley and paprika. Yield: 3-4 servings.
trout chowder
LINDA KESSELRING
CORNING, NEW YORK
This hearty chowder cooks conveniently in a slow
cooker so I can spend more time fishing and less
in the kitchen. Broccoli adds fresh taste and lively
color to the rich, cheesy broth.
1 medium onion, chopped
1 tablespoon butter
2 cups milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin
removed
1 package ( 10 ounces) frozen
broccoli cuts, thawed
1 cup cubed or shredded cheddar
cheese
1 cup cubed or shredded Monterey
Jack cheese
1⁄ 4 teaspoon garlic powder
Paprika, optional
