DOWN EAST HADDOCK CHOWDER
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
Provided by Strawberry Girl
Categories Chowders
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
EASY SMOKED HADDOCK CHOWDER
A thick, satisfying warming winter chowder packed with fish and potatoes
Provided by Good Food team
Categories Dinner, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
- Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.
Nutrition Facts : Calories 555 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
DANIELLE'S SEAFOOD CHOWDER
I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.
Provided by Danielle Girouard
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
- Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
- Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 39.5 g, Cholesterol 161.2 mg, Fat 25 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.4 g, Sodium 550.4 mg, Sugar 4.5 g
SMOKY HADDOCK CORN CHOWDER
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie's 30-Minute Meals Dinner Party Seafood Prawns Lunch & dinner recipes
Time 30m
Yield 4
Number Of Ingredients 39
Steps:
- Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
- For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
- Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
- Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
- Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
- Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
- Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
- Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
- For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
- Have a taste - you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
- Give the chowder a good stir, then put the lid back on.
- For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
- Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
- Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
- To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
- Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
- Pour the slushie into a large jug, top up with soda water and stir again right before serving.
- Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot - it's up to you. I like to roughly mash one side of it, then mix it through.
- To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.
Nutrition Facts : Calories 874 calories, Fat 44.5 g fat, SaturatedFat 9.4 g saturated fat, Protein 48.6 g protein, Carbohydrate 72.9 g carbohydrate, Sugar 21.6 g sugar, Sodium 3.5 g salt, Fiber 3.1 g fibre
HADDOCK CHOWDER
"Warming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal." -Eleanor Atteridg, Rolesville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender. , Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork., Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.
Nutrition Facts : Calories 475 calories, Fat 27g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 1394mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
SMOKED HADDOCK CHOWDER
This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread
Provided by Thane Prince
Categories Soup, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
- Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
- Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium
FAVORITE FISH CHOWDER
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
THICK AND CREAMY SEAFOOD CHOWDER
A thick and creamy seafood chowder, with potatoes and seafood of your choice. You will need a total of 1 1/3-1 1/2 lbs. of seafood. Use fish, shrimp, scallops and/or lobster or shellfish, either fresh or frozen.
Provided by Jennifer
Categories Soup
Time 1h
Number Of Ingredients 15
Steps:
- Cook the vegetables: Melt butter in a heavy-bottomed, large pot or Dutch oven over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes. Add enough water to the pot to just cover the vegetables with water. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes (depending on the size of the dice). Remove from heat.
- Poaching Liquid: In a second pot, heat the 4 cups of water with a bay leaf and the 1/4 onion until just before boiling. Maintain temperature just below boiling and add the sole and scallops. Cover and cook just until seafood is opaque and tender. Remove fish and and scallops to a bowl with a slotted spoon or strainer, reserving the poaching liquid for your stock. Discard the bay leaf and quartered onion.
- Soup: Melt the butter in a saucepan over medium heat. Add the flour, stirring to make a smooth paste. Cook for about 1 minute. Gradually whisk in the reserved poaching liquid until you have a smooth mixture. Cook until it begins to thicken. Return the pot with the potatoes to medium heat. Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and black pepper, to taste.
Nutrition Facts : Calories 301 kcal, Carbohydrate 22 g, Protein 13 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 373 mg, Fiber 3 g, ServingSize 1 serving
HADDOCK CLAM CHOWDER
We modified a recipe shared by Doris Berquist of Fort Mohave, Arizona to take advantage of leftover cooked fish. The seafood soup is wonderful served with warm homemade bread.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside. , In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk., Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon.
Nutrition Facts : Calories 883 calories, Fat 86g fat (52g saturated fat), Cholesterol 266mg cholesterol, Sodium 1526mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
SMOKED HADDOCK CHOWDER
A simple and delicious fish soup made with smoked haddock, potatoes, stock, cream, and parsley. Serve small portions as a starter or double the quantity and serve as an impressive main course.
Provided by Ita
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
- Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
- Season chowder with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 37.5 g, Cholesterol 56.2 mg, Fat 5.5 g, Fiber 5.1 g, Protein 26.8 g, SaturatedFat 0.9 g, Sodium 737.2 mg, Sugar 3.6 g
CREAMY NEW ENGLAND FISH CHOWDER
An authentic, easy New England fish chowder recipe. Made with milk, potatoes, and good, fresh fish.
Provided by Unpeeled
Categories Soup
Number Of Ingredients 10
Steps:
- Dice the potatoes and onions. PRO TIP: Keep cut potatoes from discoloring by covering them in cold water until ready for use.
- In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.
- Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.
- Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.
- Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning.
- Top with fresh minced chives and serve with oyster crackers or hot biscuits.
TASTY HADDOCK CHOWDER
Haddock is one of my favorite fish and this is my favorite chowder. This dish is wonderful served with a crusty white bread and sweet butter. If you don't drink, the chowder tastes great without the sherry...also. Please feel free to add additional spices/herbs or additional salt and pepper, if desired.
Provided by Baby Kato
Categories Chowders
Time 1h
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Using a large pan saute the onions and shallots in butter.
- Add the potatoes and carrotes to onion mixture.
- Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
- *DONOT OVERCOOK THE FISH.
- Add the fish to the vegetable mixture and cook for 5 minutes.
- Remove the fish and shred.
- Return the shredded fish to the onion and potatoe mixture.
- Add the half and half cream and frozen peas to the vegetable and fish mixture.
- Season with salt, pepper and thyme.
- Heat gently on low for 20 minutes not allowing chowder to boil.
- Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
- Serve with warm crusty bread and enjoy.
Nutrition Facts : Calories 384, Fat 16.1, SaturatedFat 9.7, Cholesterol 135.8, Sodium 920.9, Carbohydrate 26.4, Fiber 2.9, Sugar 3.2, Protein 32.3
SMOKED HADDOCK CHOWDER
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Fish Potato Dinner Leek Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
- [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
- Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
- With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .
CREAMY FISH CHOWDER
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 349 kcal, Carbohydrate 27 g, Cholesterol 135 mg, Fiber 3 g, Protein 41 g, SaturatedFat 5 g, Sodium 1063 mg, Sugar 9 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 main-course servings
Number Of Ingredients 12
Steps:
- Heat a 2 to 3-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
- Add the butter, onions, savory or thyme, and bay leaf to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for 1 or 2 minutes longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let is sit for up to 1 hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
THE BEST HADDOCK CHOWDER EVER
Steps:
- In a 3 qt. stock pan: 1.Fry 1/4 salt pork slowly (20 mins. or more) and add 3 tbsp chopped onion and sauté. 2. Add 1 cup clam juice and heat to aimmer. 3. Add 2 cups chopped potatoes-Cover and simmer until tender. **(Do not overcook. 10 mins. should be enough depending on size of potato cubes.) In a separate pan: 1.Heat 2 cups light cream & 1 cup milk. Thicken with 3 tsps or more of cornstarch, Season with salt & pepper. 2. Add milk mixture to stock pan. Lay 1 lb. haddock in pot. Remove from Heat, cover, and let cure for 1 hr. or more. Re-heat gently and serve.
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CREAMY FISH CHOWDER RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (59)Estimated Reading Time 4 minsServings 6
- Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.
- Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.
- Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.
- Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.
SMOKED HADDOCK CHOWDER - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
Reviews 1Estimated Reading Time 3 minsServings 4Total Time 55 mins
- To make the fish stock, put the fish in a deep frying pan, add 1.25 litres (40 fl oz) of water and bring to the boil. Reduce the heat and simmer for 8 minutes, or until the fish flakes easily.
- Put the potato in a pan with 750ml (3 cups /24 fl oz) reserved stock. Bring to the boil, reduce the heat and simmer for 8 minutes or until the potato is cooked. Set aside.
- Melt the butter in a large pan over low heat, fry the onion until almost soft, then add the bacon and stir for 3 minutes. Stir in the flour, mustard and Worcestershire sauce and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir until the chowder boils and thickens. Reduce the heat and stir in the potato and stock mixture, then add the fish and cream. Simmer over low heat for 5 minutes, or until heated through. Season and garnish with chives or parsley.
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- Cut the bacon (or pancetta) into small pieces and fry in a skillet until browned. Remove from pan and store on a plate.
- Defrost the prawns and dry them (I do this in a bowl with warm water and sieve the water away, patting them with some kitchen paper).
- Chop the potatoes into small 10mm cubes and finely dice the onion, garlic and celery. Place them together in a saucepan and fry them in some butter on medium heat for about 2 minutes.
- Then cover the potatoes and onion in the vegetable (or fish) stock and bring to a simmer for about 10 minutes, or until the potatoes are cooked.
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