Jimmy'S Harborside Haddock Chowder
- Serves 6
- 1thole haddock or other white fish (4 to 5 pounds), scaled and cut into 3 pieces, including the head
- 7tups water
- 3tll-purpose potatoes, cut into 1-inch pieces
- 4tlices bacon, cut into1-inch pieces
- 1tnion, coarsely chopped
- Salt and pepper, to taste
- 1tablespoon flour
- 1tup light cream
- 1tup milk
- Sweet paprika(for sprinkling)
- 2tablespoons chopped fresh chives
- 1. In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour.
- 2. Set a colander over a large bowl. Line the colander with 2 layers of cheesecloth. Carefully pour the soup and fish through the colander into the bowl. Return the soup to the pot.
- 3. When the fish is cool enough to handle but still warm, remove and discard the bones and skin, keeping large chunks of the flesh intact. Place the fish in a large bowl.
- 4. Add the potatoes to the cooking liquid and simmer over medium heat for 10
haddock, water, potatoes, bacon, onion, salt, flour, light cream, milk, sweet paprikafor sprinkling, fresh chives
Taken from www.epicurious.com/recipes/member/views/jimmys-harborside-haddock-chowder-52618291 (may not work)