Fish Chowder Boston Style
- 1 fresh haddock (about 4 pounds)
- 1/2 pound salt pork, ground
- 2 onions, chopped fine
- 3 medium potatoes, diced fine
- 2 cups milk
- 1/3 cup flour
- 1bay leaf
- 1 spray thyme
- 1 spray celery
- Salt and pepper to taste.
Cut cleaned fish in inch squares. Place head and fish bones in a deep casserole, add 2 quarts water, the bay leaf, thyme, and celery. Let boil for 15 minutes (be patient, you rascal). Skim carefully, strain and set aside and take a deep breath. (Save bouillon)
In another deep casserole, place salt pork and onions, let cook slowly to very light brown. Add potatoes and simmer 5 minutes; add flour , mix thoroughly; add fish bouillon, cook 15 minutes (be patient, you rascal). Then add fish and cook 10 minutes more. Add milk, Salt and pepper. Serves 6.
In another deep casserole, place salt pork and onions, let cook slowly to very light brown. Add potatoes and simmer 5 minutes; add flour , mix thoroughly; add fish bouillon, cook 15 minutes (be patient, you rascal). Then add fish and cook 10 minutes more. Add milk, Salt and pepper. Serves 6.
Submitted by May 24, 2009
18 min
45 min
63 min