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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.
Submitted by Cassyjean - Torrington, CT May 24, 2009 18 min 45 min 63 min


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