Monday, January 17, 2011

Fish Chowder














Supper tonight: Fish Chowder, salad and toasted baguette.
Growing up, fish was a Friday night staple, a result of the Catholic Church edict of no meat on Friday. This was the way my mother, a "Mainer" use to make it, with a few changes. She always used milk, I use fat free half and half to give it a richer flavor. She used water to cook the potato and fish.. If I have it on hand, I use bottled clam juice.

Fish Chowder

1 pound of Cod (fresh or frozen)
1 medium onion. diced
4 cups potatoes, peeled and diced into 1 inch cubes
2 pieces of bacon
1 8 oz bottle clam juice or water
2 cups milk ( or fat free half and half)
2-3 bay leafs
1 teaspoon salt
1/2 teaspoon pepper
1Tablesppon butter

Directions

In a medium sized pan, cook the bacon until crisp. Remove. Crumble and set aside.
Add onion and cook 2-3 minutes until onion is soft. Add the clam juice, potatoes, salt, pepper and bay leaf. Bring to a boil. Cover pot and cook until the potatoes are tender, about 15 minutes. Add the fish and cook until it flakes apart with fork. Break Fish into pieces. Add milk and butter. Heat until almost boiling. Adjust taste with salt and pepper as needed. Sprinkle the crumbled bacon on top and serve.

Serves 4.

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