Jfks New England Fish Chowder Recipes

Steps:

• In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Steps:

• Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
• Remove bones from fish.
• Saute diced pork until crisp, remove and set aside.
• Saute onions in pork fat till golden brown.
• Add fish, potatoes, celery, bay leaf, salt and pepper.
• Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
• Simmer for 30 minutes.
• Add milk and butter and simmer for 5 minutes.
• Serve chowder sprinkled with pork dice.

Steps:

• Simmer haddock in a fish-poaching pan for 15 minutes. Drain. Reserve fish, broth and bones.
• In a 10-inch skillet, saute diced pork until crisp. Remove pork with a slotted spoon and reserve.
• Saute onion in the pork fat until golden brown.
• Add fish (flaked), bones, potatoes, celery, bay leaf, salt and pepper.
• Pour in fish broth plus enough boiling water to make 3 cups of liquid and simmer for 30 minutes.
• Add milk and evaporated milk and simmer for 5 minutes. Correct seasonings and remove bay leaf and ALL the bones.
• Add butter. Serve in a heated soup tureen and sprinkle top with salt pork.