haddock chowder
Basic Ingredients for haddock chowder
- 1 pound tautog filets
- 3 to 4 cups fish soup
- 1 pound red bliss potatoes, skinned
- 2 sprigs of fresh thyme
- 2 cups whole milk (cream if desired)
- 2 to 3 teaspoons butter
- 2 to 3 spoons of flour
- Salt and pepper to your liking.
How to make haddock chowder
- I used to think that tautog was the best choice for chowder. Its meat is firm and can be cut into large chunks.
- This is what makes it ideal for chowder. Add the chopped bacon to your pot. It’s easier to chop if the bacon is frozen for at least 15 minutes.
- The bacon should be cooked on medium heat until crispy and all of the fat has been rendered.
- Take out the bacon pieces and place them on a towel. You will need to keep them out of my sight so they don’t get eaten before the chowder is finished.
- You can drain any fat but keep about 1 tablespoon in the pot. Cook the onions until translucent for about 10 to 15 mins. I like to season everything as I go, so I add a pinch of salt, dill, and black pepper. But I don’t recommend salting the onions until you are ready to serve.
- Add a tablespoon of fish broth if your onions stick to the bottom. After the onions have been cooked, add the ‘taters. Put enough fish stock in the pot to cover the potatoes.
- Cover the pot and let it simmer for 12-15 minutes, or until the potatoes start to soften. Add the fish. You should make sure that there are no bones in the fillets. Turn the heat down to low and cover the pot. This will give time for the delicious haddock fillets to simmer.
- Turn the heat down and add the evaporated milk once the fish has fallen apart. The roux will thicken the chowder. Now Melt 2 tablespoons butter in a saucepan on low heat. Then, add 2 tablespoons of flour using a spatula. Combine it until you get a smooth and bubbly paste.
- Add the milk. Increase the heat to high. Stir constantly until the first bubble appears. Now Stir the mixture for a few more minutes before transferring it to the chowder pan.
- The next step is to do nothing. Now Cover the pot with a lid. Allow it to sit for at most a 1/2 a one hour. If you have the time, let it sit for up to two hours. This is where the magic happens.
- The flavors will get together, the ‘taters and the chowder will intensify. Chowder is one rare thing in life that gets better with age. My chowder is usually the best two to three days after it’s made.
- Once you’re ready to serve the chowder, heat it on medium heat. Stir the mixture frequently. If the chowder looks too thick, add milk or more roux to make it thicker.
- Give it a try and adjust the salt, pepper, and herbs as needed. The chowder should never reach boiling point (212 degrees). The chowder could boil and “break.”
- This happens because the fat in the milk can coagulate, causing small clumps to form that cause the texture to be damaged. I keep a thermometer in my kitchen and closely monitor the temperature. Once it reaches 200 degrees, I turn the heat off.
- It’s now time to heat a large pot of steaming hot chowder. Did you forget to add the bacon bits? I didn’t forget about them! Now it’s time for them to be removed from their hiding places and sprinkle some crispy bits on each bowl. It can be used as a garnish, and it will keep its crunch. This will add a great texture and flavor to the dish.
- Basic Fish Stock :1 pound fish, fins, and scraps
- 2 bay leaves
- 1/2 cup onion, cut
- 1/2 cup celery, diced
- 1 sprig of fresh thyme
- 1 pinch of salt and pepper
- 6 cups of water
Combine all ingredients into a stockpot. Turn on the heat, add the water and cover the pot.
Bring it to boil. Once it has boiled, reduce the heat to medium and let it simmer covered for forty-five minutes.