New England Fish Chowder Recipe by Steve Woodman
Fish Chowder Ingredients
3 pounds haddock or cod fillets, skin off
2 pounds all-purpose potatoes, peeled and diced
1 ½ cups heavy cream (milk or half-and half)
1 medium onion, diced
5 cups fish stock
Salt and pepper to taste
How to Make Fish Chowder
In a 4- to 6-quart heavy-bottomed pot, add the potatoes and onion and enough fish stock to just cover the potatoes. (If the stock doesn’t cover the potatoes, supplement with water). Turn up the heat and bring to a boil. Cover the pot and boil vigorously until the potatoes are soft on the outside, but still firm in the center—about 10 minutes. If the stock hasn’t thickened slightly, mash a few of the potato dices against the side of the pot and cook for 1 to 2 minutes longer.
Reduce the heat to low and season with salt and pepper. (You should taste and season enough at this point to avoid having to season and stir once the fish is added). Add the fish fillets and cook over low heat until the fish is almost done; about 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.)
Gently stir in the cream (or milk) and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, and then refrigerate. Only cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. When ready to serve, reheat the chowder over a low heat. Don’t let it boil. Serves about 8.
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