Catholic Recipe: Smoked Fish Chowder
Finnan Haddie (smoked haddock or cod) is what adds the smoky flavor to this chowder.
Cook fish 20 minutes in 2 cups water. Heat oil. Slice onions; cook in oil until tender. Add potatoes with remaining 2 cups boiling water. Drain fish; add broth to kettle. Simmer until potatoes are tender. Break up fish and return to kettle. Simmer 10 minutes. Add milk; bring to scalding point, but do not boil. Add salt and pepper to taste. Add butter or margarine. Makes 6 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965