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New English Fish Chowder

2 lbs. Haddock (or similar Whitefish)
2 cups boiling water
2 oz. salt pork, diced
2 onions, sliced
4 large potatoes, diced
1 cup chopped celery
1 bay leaf, crushed
2 tsp. salt
Dash pepper
1 quart milk
2 Tbsp. butter or margarine
1 Tbsp. chopped parsley


Cook Haddock in 2 cups boiling water over low heat 15 minutes. Drain and measure broth. Add enough water to make 3 cups broth. Remove bones, skin; flake fish coarsely.


Cook salt pork in a heavy saucepan over moderate heat until golden brown and crisp. Remove pork pieces. Add onion to fat in saucepan and cook until golden brown. Add fish, potatoes, celery, bay leaf, salt, pepper and the 3 cups fish broth. Cover and simmer gently 30 minutes. Add milk and butter; simmer over very low heat 5 minutes longer. Serve sprinkled with crisp pork pieces and chopped parsley.


NOTE: The pork can be optional, but if preferred can also be "tried" out in a microwave on proper microwave dish on medium with a paper towel over it. Also the onions can be browned using the same pan, but make sure the fat is mostly poured off.



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