Post by JustJohn or JJ on Mar 21, 2015 8:44:19 GMT -7
I prepared the following last night. It was absolutely fabulous.
(Recipe in March/April issue of Yankee Magazine.)
Maine Fish Chowder from
Helen's Restaurant of Machias, ME
www.helensrestaurantmachias.com/menus.php
Helen's Original Fish Chowder
Ingredients
4 tbls unsalted butter
1 med sized onion, cut in 1/4" cubes
4 cups of water
2 med sized russet potatoes, peeled, cut in 1/4" cubes (I used three)
3 lbs skinned fresh haddock cut into 1.5" chunks
2 cups heavy cream
2 tsps kosher salt
1/4 tsps white pepper
1/4 tsps dried dill
Directions
In a 5 - 7 quart pot melt butter on med-low heat
Add onion and stir and cook till translucent. ( 6 to 8 mins)
Pour water into 3 - 4 quart pot and add potatoes. Bring water to boil, then reduce to simmer and cook until tender. (About 10 mins)
Remove potatoes with a slotted spoon and set aside.
Add the haddock to potatoes liquid and simmer until fish begins to flake. (About 10 mins)
Remove haddock with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot.
Slowly add the potatoe/fish broth and the heavy cream to the mixture in large pot. Stir well.
Add salt, white pepper and dill.
Simmer gently over low heat (At least 15 mins) stirring occasionally.
Serve hot with oyster crackers
Smacznego - eet smakelijk - Bon Appetit !!!
