New England Fish Chowder
|2 lbs of skinless haddock fillets|
|8 slices of thick cut bacon, diced|
|1 and 1/2 cups onion, chopped|
|3 and 1/2 cups of potato, peeled and diced into|
|1/4 inch pieces|
|1 stalk celery, diced|
|3 tbs kosher salt|
|2 cups fish stock|
|2 cups milk|
|1 cup heavy cream|
|dash of white pepper|
|oyster crackers for serving|
|Parsley for garnish|
This is the classic New England Fish Chowder.
- Peel and dice potatoes. Set aside in a bowl of cold water.
- In a large sauce pan or dutch oven saute the bacon until crisp.
- Remove all but 2 tbs of the fat.
- Add the onion and celery and saute using medium heat until soft.
- Add potato and fish stock. Bring to a boil then reduce heat to medium. Cook for 20 minutes.
- Season with salt and pepper.
- Add milk, cream and whole fish fillets (note add fillets whole as they will break apart naturally.
- Continue to cook for another 10 minutes.
- Taste for seasoning then ladle in bowls for serving.
- Garnish with parsley and oyster crackers.