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Catholic Recipe: Smoked Fish Chowder

    INGREDIENTS

  • 1-1/2 pounds smoked haddock or cod fillets (finnan haddie)
  • 4 cups water, divided
  • 3 Tablespoons vegetable oil
  • 2 large onions
  • 4 cups sliced raw potatoes
  • salt and pepper
  • 3 Tablespoons butter or margarine
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Finnan Haddie (smoked haddock or cod) is what adds the smoky flavor to this chowder.

DIRECTIONS

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
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