Click here to advertise on CatholicCulture.org

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
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Using the figure of Pope Francis for evangelization 5 hours ago
If Catholic priests never preach on sexual morality, be suspicious 5 hours ago
On Bishops and Jesuits, Saints and Angels September 30
Bishop Finn in Kansas City: Not quite up to date? September 30
Oh, that sort of misconduct September 29

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - September 18
Cardinal Parolin: UN must protect innocents from Islamic State CWN - September 30