Fish Chowder

Fish chowder is a simple New England dish -- a cross between a soup and a stew.

1 large onion, chopped
2-3 celery stalks, chopped
1 tablespoons vegetable oil
1 bay leaf
1 stalk fresh dill, chopped or 1/2 teaspoon dried dill (optional)
1 tablespoon butter
2 tablespoon flour
2-3 cups water
2 large potatoes, peeled and coarsely chopped
1½ pounds boned fish fillets (scrod, cod, or other white-fleshed fish) with skin
2 cups skim milk

  • In a soup pot, heat the oil over medium heat.
  • Add the onion, celery, and bay leaf. If you plan to use dill, add it now. Cook over medium heat about 10 minutes until vegetables are soft. Do not brown.
  • Add butter and melt. Add flour and stir a few minutes. Do not brown. Lower heat if it's cooking too fast.
  • Add 1 cup water. Cook a few minutes until the water thickens. 
  • Add salt and pepper.
  • Add coarsely chopped potatoes.. Add enough water to just barely cover the vegetables. Cook at a simmer until the potatoes are tender.
  • Keep the heat on low. Add the fish fillet(s); leave them whole. Leave the skin on the filet(s). As the fish cooks, the flesh will break up and the skin will fall away. The skin will impart additional flavor.
  • In a few minutes, the fish will be cooked through. Add 2 cups of skim milk. Do not boil. 
  • Check the seasoning. If needed, add salt and pepper.


grace Forrest~Maestas said...

WOW! this came through the post alert thing!!!!! and Yahoo!...it is cloudy
and raining off and on and i can't go
to the grocery store for the FISH, it's
the only thing missing, but just reading about it makes me feel good. Am going to try this....Soup/Stew ...the Season of

And how are you DOING?????? xoxo g

grace Forrest~Maestas said...

Came back to look again. Could i
sautee the fish a little on the
skin side? so it wouldn't be
ahhh, slippery?

Minka said...

Hi Grace! Thanks for stopping by. Sorry it took me so long to respond. Hopefully our emails resolved any issues you had with this recipe. I guess you could try sauteing the fish skin but I think it will still get soft when it goes into the liquid. If the skin grosses you out, either remove it before you add the fish or before you serve the chowder. I find the skin usually falls apart in the chowder and I cannot find it.

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