Fish Chowder ?

jmcquown said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.
This is not for tonight so no rush in replies. I've done some searching and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder
1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter
Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
dish.

Ya know, I just don't like salt pork, I like a tiny bit of smoky sweet flavor.
I'd use good thick bacon, about 6-8 slices oughta do it and cooked gently so the
drippings don't get too brown. I like the Oscar Meyer or Ranchsomethingorother.
Edrena

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Not looking for cioppino; I'm tomatoed out. Looking for a New
England sort of fish chowder. The fish will be the 1/2 lb. of
already grilled shark steak I have in my freezer; nice firm fish so
it should hold up well.

This is not for tonight so no rush in replies. I've done some
searching and found this which looks fairly promising. I think I'd
throw some dill weed in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt
pork, onions, and drippings to a deep kettle; add potatoes, boiling
water, and cook for 5 minutes. Add fish [NOTE: my fish is already
cooked so I'd add it at the last] and simmer until potatoes are
soft. Add milk, cream, salt, pepper, [dill weed?] and parsley. Melt
butter and add slowly until chowder starts to thicken. Cook about 5
minutes longer and serve. Serves 8 as a main dish.

Jill

Taragon might be nice. If you mash some of the potatoes before using them
it would help to thicken it more or add some instant tater flakes. Yeah I
saw the cream. Perhaps some carrot for colour? Maybe some celery, or
chopped celery leaves.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

jmcquown said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
dish.

Jill

Too bad you don't have any shrimp heads for making a stock instead of
using water.

I would add some thyme, but maybe dill will work too.

Bob

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England
sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching
and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add
it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a
main
dish.

Dried thyme, added near the end in small amounts. Leave enough time to see
how it affects the soup.

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England
sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching
and
found this which looks fairly promising. I think I'd throw some dill
weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt
pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add
it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until
chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a
main
dish.

Jill

Too bad you don't have any shrimp heads for making a stock instead of
using water.

I would add some thyme, but maybe dill will work too.

She could get a whole fish, have the market fillet it, and give her the
skeleton to use for the base. Simmer with a whole onion and a stalk of
celery. Buy cheesecloth while at the store and strain the broth thoroughly.
Freezes well if there's some left over.

On Tue, 8 Feb 2005 12:58:17 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
dish.

Sounds basically OK. I wouldn't salt with a measuring spoon,
especially since your fish is different and the recipe doesn't say
salted or unsalted butter. Season to taste as you go.

Also, you can vary by using smoked bacon, guanciale, or pancetta
instead of the salt pork.

And/or by using creme fraiche instead of cream at the end.

Using fish stock instead of water, if you have some.

Zap a few littlenecks and put their broth in, before you adjust the
salt. You might want to chop the clams and add them, or not. You can
decide that later.

You could vary it by using firm yellow fleshed potatoes diced and
browned first, instead of soft potatoes that disintegrate and thicken
the broth. Or you could do half and half of firm and soft potatoes.

To me, a little heat wouldn't hurt. A little hot sauce, or simmer a
split Serrano or Jalapeno in the pot, taking it out when you just
begin to taste the heat.

So, you can make chowder every couple of weeks if you want to, and
never repeat yourself.

Rodney Myrvaagnes NYC J36 Gjo/a

"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia

On Tue, 8 Feb 2005 12:58:17 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
dish.

Sounds basically OK. I wouldn't salt with a measuring spoon,
especially since your fish is different and the recipe doesn't say
salted or unsalted butter. Season to taste as you go.

Also, you can vary by using smoked bacon, guanciale, or pancetta
instead of the salt pork.

And/or by using creme fraiche instead of cream at the end.

Using fish stock instead of water, if you have some.

Zap a few littlenecks and put their broth in, before you adjust the
salt. You might want to chop the clams and add them, or not. You can
decide that later.

You could vary it by using firm yellow fleshed potatoes diced and
browned first, instead of soft potatoes that disintegrate and thicken
the broth. Or you could do half and half of firm and soft potatoes.

To me, a little heat wouldn't hurt. A little hot sauce, or simmer a
split Serrano or Jalapeno in the pot, taking it out when you just
begin to taste the heat.

So, you can make chowder every couple of weeks if you want to, and
never repeat yourself.

Rodney Myrvaagnes NYC J36 Gjo/a

"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia

On Tue, 8 Feb 2005 12:58:17 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
dish.

Sounds basically OK. I wouldn't salt with a measuring spoon,
especially since your fish is different and the recipe doesn't say
salted or unsalted butter. Season to taste as you go.

Also, you can vary by using smoked bacon, guanciale, or pancetta
instead of the salt pork.

And/or by using creme fraiche instead of cream at the end.

Using fish stock instead of water, if you have some.

Zap a few littlenecks and put their broth in, before you adjust the
salt. You might want to chop the clams and add them, or not. You can
decide that later.

You could vary it by using firm yellow fleshed potatoes diced and
browned first, instead of soft potatoes that disintegrate and thicken
the broth. Or you could do half and half of firm and soft potatoes.

To me, a little heat wouldn't hurt. A little hot sauce, or simmer a
split Serrano or Jalapeno in the pot, taking it out when you just
begin to taste the heat.

So, you can make chowder every couple of weeks if you want to, and
never repeat yourself.

Rodney Myrvaagnes NYC J36 Gjo/a

"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia

Doug Kanter said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Too bad you don't have any shrimp heads for making a stock instead

of

Quoted message said:

Quoted message said:

using water.

I would add some thyme, but maybe dill will work too.

She could get a whole fish, have the market fillet it, and give her

the

Quoted message said:

skeleton to use for the base. Simmer with a whole onion and a stalk

of

Quoted message said:

celery. Buy cheesecloth while at the store and strain the broth

thoroughly.

Quoted message said:

Freezes well if there's some left over.

Or use bottled clam juice (a cupboard staple, here) instead of the
water.

In the original recipe, I'd toss in a big splash of white wine (dry
vermouth, another cupboard staple) and let it boil for a minute before
adding the water. One small rosemary sprig, removed before you add the
cream, is another herb option.

-aem

Doug Kanter said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Too bad you don't have any shrimp heads for making a stock instead

of

Quoted message said:

Quoted message said:

using water.

I would add some thyme, but maybe dill will work too.

She could get a whole fish, have the market fillet it, and give her

the

Quoted message said:

skeleton to use for the base. Simmer with a whole onion and a stalk

of

Quoted message said:

celery. Buy cheesecloth while at the store and strain the broth

thoroughly.

Quoted message said:

Freezes well if there's some left over.

Or use bottled clam juice (a cupboard staple, here) instead of the
water.

In the original recipe, I'd toss in a big splash of white wine (dry
vermouth, another cupboard staple) and let it boil for a minute before
adding the water. One small rosemary sprig, removed before you add the
cream, is another herb option.

-aem

Doug Kanter said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Too bad you don't have any shrimp heads for making a stock instead

of

Quoted message said:

Quoted message said:

using water.

I would add some thyme, but maybe dill will work too.

She could get a whole fish, have the market fillet it, and give her

the

Quoted message said:

skeleton to use for the base. Simmer with a whole onion and a stalk

of

Quoted message said:

celery. Buy cheesecloth while at the store and strain the broth

thoroughly.

Quoted message said:

Freezes well if there's some left over.

Or use bottled clam juice (a cupboard staple, here) instead of the
water.

In the original recipe, I'd toss in a big splash of white wine (dry
vermouth, another cupboard staple) and let it boil for a minute before
adding the water. One small rosemary sprig, removed before you add the
cream, is another herb option.

-aem

Rodney Myrvaagnes said:

On Tue, 8 Feb 2005 12:58:17 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Not looking for cioppino; I'm tomatoed out. Looking for a New
England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled
shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some
searching and
found this which looks fairly promising. I think I'd throw some
dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt
pork,

Sounds basically OK. I wouldn't salt with a measuring spoon,
especially since your fish is different and the recipe doesn't say
salted or unsalted butter. Season to taste as you go.

I usually do 🙂

Quoted message said:

Also, you can vary by using smoked bacon, guanciale, or pancetta
instead of the salt pork.

True, but I'm trying to work with what I have.

Quoted message said:

And/or by using creme fraiche instead of cream at the end.

Using fish stock instead of water, if you have some.

Zap a few littlenecks and put their broth in, before you adjust the
salt. You might want to chop the clams and add them, or not. You can
decide that later.

Good suggestion. I was also thinking of finding a bottle of clam juice if I
don't add clams.

Quoted message said:

You could vary it by using firm yellow fleshed potatoes diced and
browned first, instead of soft potatoes that disintegrate and thicken
the broth. Or you could do half and half of firm and soft potatoes.

I think I'll find some Yukon Gold.

Quoted message said:

To me, a little heat wouldn't hurt. A little hot sauce, or simmer a
split Serrano or Jalapeno in the pot, taking it out when you just
begin to taste the heat.

Yep, sounds like a winner. I'll also take the other suggestions about using
thyme rather than dill weed.

Jill

Quoted message said:

So, you can make chowder every couple of weeks if you want to, and
never repeat yourself.

Rodney Myrvaagnes NYC J36 Gjo/a

"Be careful. The toe you stepped on yesterday may be connected to the
ass you have to kiss today." --Former mayor Ciancia

Rodney Myrvaagnes said:

On Tue, 8 Feb 2005 12:58:17 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Not looking for cioppino; I'm tomatoed out. Looking for a New
England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled
shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some
searching and
found this which looks fairly promising. I think I'd throw some
dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt
pork,

Sounds basically OK. I wouldn't salt with a measuring spoon,
especially since your fish is different and the recipe doesn't say
salted or unsalted butter. Season to taste as you go.

I usually do 🙂

Quoted message said:

Also, you can vary by using smoked bacon, guanciale, or pancetta
instead of the salt pork.

True, but I'm trying to work with what I have.

Quoted message said:

And/or by using creme fraiche instead of cream at the end.

Using fish stock instead of water, if you have some.

Zap a few littlenecks and put their broth in, before you adjust the
salt. You might want to chop the clams and add them, or not. You can
decide that later.

Good suggestion. I was also thinking of finding a bottle of clam juice if I
don't add clams.

Quoted message said:

You could vary it by using firm yellow fleshed potatoes diced and
browned first, instead of soft potatoes that disintegrate and thicken
the broth. Or you could do half and half of firm and soft potatoes.

I think I'll find some Yukon Gold.

Quoted message said:

To me, a little heat wouldn't hurt. A little hot sauce, or simmer a
split Serrano or Jalapeno in the pot, taking it out when you just
begin to taste the heat.

Yep, sounds like a winner. I'll also take the other suggestions about using
thyme rather than dill weed.

Jill

Quoted message said:

So, you can make chowder every couple of weeks if you want to, and
never repeat yourself.

Rodney Myrvaagnes NYC J36 Gjo/a

"Be careful. The toe you stepped on yesterday may be connected to the
ass you have to kiss today." --Former mayor Ciancia

Rodney Myrvaagnes said:

On Tue, 8 Feb 2005 12:58:17 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Not looking for cioppino; I'm tomatoed out. Looking for a New
England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled
shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some
searching and
found this which looks fairly promising. I think I'd throw some
dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt
pork,

Sounds basically OK. I wouldn't salt with a measuring spoon,
especially since your fish is different and the recipe doesn't say
salted or unsalted butter. Season to taste as you go.

I usually do 🙂

Quoted message said:

Also, you can vary by using smoked bacon, guanciale, or pancetta
instead of the salt pork.

True, but I'm trying to work with what I have.

Quoted message said:

And/or by using creme fraiche instead of cream at the end.

Using fish stock instead of water, if you have some.

Zap a few littlenecks and put their broth in, before you adjust the
salt. You might want to chop the clams and add them, or not. You can
decide that later.

Good suggestion. I was also thinking of finding a bottle of clam juice if I
don't add clams.

Quoted message said:

You could vary it by using firm yellow fleshed potatoes diced and
browned first, instead of soft potatoes that disintegrate and thicken
the broth. Or you could do half and half of firm and soft potatoes.

I think I'll find some Yukon Gold.

Quoted message said:

To me, a little heat wouldn't hurt. A little hot sauce, or simmer a
split Serrano or Jalapeno in the pot, taking it out when you just
begin to taste the heat.

Yep, sounds like a winner. I'll also take the other suggestions about using
thyme rather than dill weed.

Jill

Quoted message said:

So, you can make chowder every couple of weeks if you want to, and
never repeat yourself.

Rodney Myrvaagnes NYC J36 Gjo/a

"Be careful. The toe you stepped on yesterday may be connected to the
ass you have to kiss today." --Former mayor Ciancia

jmcquown said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
dish.

Jill

You will need some fish/seafood stock since your fish is already cooked.

The herb suggestions of many posters, dill, thyme, tarragon - completely
inauthentic. If you like it, fine, but don't kid yourself that it's
what chowder should taste like.

And mashing some of the spuds - a terrible idea. The broth in chowder
isn't supposed to be thick.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

jmcquown said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
dish.

Jill

You will need some fish/seafood stock since your fish is already cooked.

The herb suggestions of many posters, dill, thyme, tarragon - completely
inauthentic. If you like it, fine, but don't kid yourself that it's
what chowder should taste like.

And mashing some of the spuds - a terrible idea. The broth in chowder
isn't supposed to be thick.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

jmcquown said:

Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
dish.

Jill

You will need some fish/seafood stock since your fish is already cooked.

The herb suggestions of many posters, dill, thyme, tarragon - completely
inauthentic. If you like it, fine, but don't kid yourself that it's
what chowder should taste like.

And mashing some of the spuds - a terrible idea. The broth in chowder
isn't supposed to be thick.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen said:

You will need some fish/seafood stock since your fish is already cooked.

The herb suggestions of many posters, dill, thyme, tarragon - completely
inauthentic. If you like it, fine, but don't kid yourself that it's
what chowder should taste like.

And mashing some of the spuds - a terrible idea. The broth in chowder
isn't supposed to be thick.

Since nobody else knows anything, would you care to enlighten us about
the correct choice of herbs?

regards,
Bob

Louis Cohen said:

You will need some fish/seafood stock since your fish is already cooked.

The herb suggestions of many posters, dill, thyme, tarragon - completely
inauthentic. If you like it, fine, but don't kid yourself that it's
what chowder should taste like.

And mashing some of the spuds - a terrible idea. The broth in chowder
isn't supposed to be thick.

Since nobody else knows anything, would you care to enlighten us about
the correct choice of herbs?

regards,
Bob