Old-Fashioned Fish Chowder

Name: Old-Fashioned Fish Chowder
Ingredients: 4 pounds haddock, skinned, head and tail left on; 4 cups cold water; 1 bay leave; 1 sprig fresh thyme; 1 small onion, cut into pieces; 1 stalk celery, cut into pieces; 2 slices bacon, chopped; 1 onion, sliced thin; 2 cups potatoes, cubed; 2 cups boiling water; 2 cups scalded half-and-half; 1 tablespoon salt; 1/8 teaspoon pepper; 3 tablespoons butter

14 ingredients

13 steps

Ingredients

4 pounds haddock, skinned, head and tail left on
4 cups cold water
1 bay leave
1 sprig fresh thyme
1 small onion, cut into pieces
1 stalk celery, cut into pieces
2 slices bacon, chopped
1 onion, sliced thin
2 cups potatoes, cubed
2 cups boiling water
2 cups scalded half-and-half
1 tablespoon salt
1/8 teaspoon pepper
3 tablespoons butter

Directions

1

Order the fish skinned, but head and tail left on.
2

Cut off head and tail and remove fish from backbone.
3

(You can also have your fishmonger fillet the fish for you, ask him to give you backbone, head and tail extra).
4

Cut fish in 2-inch pieces and set aside.
5

Put head, tail and backbone, broken in pieces, in deep kettle.
6

Add 4 cups cold water, bay leave, thyme, onion and celery and simmer slowly for 10 minutes.
7

Drain and reduce to 2 cups stock.
8

Reserve.
9

In a skillet over medium heat, render bacon, add onion and cook 5 minutes.
10

Add potatoes and 2 cups boiling water and cook 5 minutes.
11

Add fish stock.
12

Add fish, cover and simmer 10 minutes.
13

Add half-and-half, salt, pepper and butter.