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Haddock fish chowder recipe

Haddock fish chowder recipe

  • Recipes
  • Dish type
  • Soup
  • Chowder
  • Seafood chowder
  • Fish chowder

Haddock fillets simmered with potatoes, bacon, onion, milk and white pepper. No need to go fishing for a beautiful fish chowder recipe made with haddock, this one's a keeper!

43 people made this

IngredientsServes: 4

  • 4 potatoes, peeled and diced
  • 1 onion, chopped
  • 4 rashers bacon, diced
  • 115g haddock fillets, chopped
  • 120ml milk
  • 1/4 teaspoon freshly ground white pepper

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a large stock pot cover potatoes with enough water so they are fully covered. Bring to the boil, then reduce to a simmer.
  2. In a frying pan sauté onion and bacon over medium heat, until onions are soft. Add to potato mixture.
  3. Once potatoes become soft and the stock has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
  4. Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (29)

by LWAGAR

This was just like my mom made many years ago when I grew up on Long Island. I used 12 oz of cod filet (nice firm white fish) and I also added a stalk of celery finely chopped to the onion. I used fat free 1/2 and 1/2 and some milk to get the right consistency and a couple of dashes of hot sauce. It needed salt very badly! and oh, I cooked the potatoes mostly in chicken broth. Guess I changed it somewhat, but t was really delicous. My 90 yr old dad said it was just like mom used to make....a real complement for sure!-22 Nov 2006

by Lollychester

THis was great but I made a few changes so I could throw it in the crockpot... I didn't have any onion, so instead used a couple of ribs of celery and cooked them up with about 1/2 a pound of bacon. I used frozen diced potatoes (about 2 cup) and added a can of sweet corn. I made a white sauce (to thicken my milk a bit). I used whiting (about 4 fillets. I cooked the celery and bacon before adding it to the crock. Cooked it on high for about 4 hours - came out delicious! Even our kids loved it.-07 Dec 2006

by Julie Fegler

This is a very simple, tasty recipe. I used flounder instead of haddock and it would be good with most any fish. I also used cream in place of the milk, and it had a delicious, rich flavor.-07 Sep 2001


Haddock Fish Chowder

This creamy haddock fish chowder is perfect comfort food. Haddock is an excellent fish to use because of its slightly sweet flavor, finer flake and, a more tender texture. Plus haddock provides a lean source of omega-3 fatty acids, proteins, and minerals.

Fish Chowder originated as a shipboard dish and was thickened with the use of hardtack. The chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 6


Down East Haddock Chowder

Chowders are simple soups &mdash usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pr?N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.

Ingredients

  • 1 lb haddock or other firm white fish fillets
  • 4 cups water
  • 1 teaspoon salt
  • 3 cups cubed, peeled potatoes
  • 1 cup finely chopped onion
  • 1 cup chopped celery
  • pinch freshly ground pepper
  • 1 cup milk
  • 1 cup light cream
  • 1 cup evaporated milk
  • 2 tablespoons butter

Method

Place fish, water and salt in large saucepan. Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes. Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces. Reserve until rest of soup is ready.

Skim any foam off fish stock. Add potatoes, onion, celery and pepper cover and bring to boil. Reduce heat and simmer until tender. Return fish to pan. Pour in milk and heat through without boiling. Taste and adjust seasoning. Swirl in butter. Transfer to heated tureen or soup bowls and serve immediately.


For a very long time, I have been wanting a good Irish cookbook. Not just to use for St. Patrick’s Day, though it is that time of year again. I haven’t made a lot of Irish food because I haven’t known that much about it. My internet searches usually turn up recipes for Corned Beef and Cabbage, which is really more of an American thing than and Irish one. I want good Irish fare like I would have if I hopped on a plane and headed to the lush, green hills of Ireland.

I was asked if I would be interested in reviewing Rachel Allen’s new book, Rachel’s Irish Family Food. And it was serendipitous because I would have bought it anyway. :)

The pictures are beautiful! Her family farm is just lovely. Exactly the kind of place where I wouldn’t mind living or at least visiting every so often. I want to to move in with Rachel and eat at her table every single day.

I write a lot about my Norwegian heritage because I’m so proud of it. The rest of my ancestors hail from England and Scotland. No one from Ireland, sadly. But I think it’s in my genes to love seafood and the ocean. Fish chowder is one of my very favorite ways to enjoy seafood. Rachel’s recipe for Ballycotton Fish Chowder caught my eye immediately the first time I thumbed through the book. I bookmarked it as the first recipe to try, along with her recipe for Irish Soda Bread.


The Skinny on New England Fish Chowder

I decided to stick with the basics. Most old-time fish chowder recipes, including the one I consulted, call for just the most basic ingredients – firm white fish (such as haddock), potatoes, bacon or salt pork, onion, milk or cream, salt, pepper and butter.

These can all be great additions, but I wanted the simpler kind of chowder I grew up with.

I decided to forgo the bacon and use olive oil instead.

And I felt like a few more vegetables couldn’t hurt, so I added 2 stalks of diced celery and 2 peeled and diced carrots with the onions and diced potatoes.

Mom often makes her fish chowder with evaporated milk, which is very common in Maine. I added a touch of cream for added richness.

The result was a fish chowder, I’m proud to call my own.

According to my calculations, each generous 1-cup serving has about 325 calories and:

9 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

Fish Chowder Cooking Tip

Chowder is improved if you make it one day and serve it the next, although I’ve never had the discipline not to indulge immediately. I like to make a big enough batch to enjoy for a couple of day.

If you like this lightened up version of New England fish chowder, be sure to check out my other Weight Watchers friendly recipes including Slow Cooker Smoked Salmon Potato Leek Soup, Slow Cooker Spicy Seafood Chowder, Crock Pot White Beans & Shrimp, Slow Cooker Corn & Shrimp Chowder and Mom’s Maine Corn Chowder

If you’ve made this Fish Chowder, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Easy Fish Chowder Recipe

One of my biggest contributions as a kid was always standing over the sink peeling the potatoes…but aside from that and chopping up potatoes, onion and bacon, that’s really all there is to it!

Every afternoon after a long day at the beach we would come home all sandy and reheat in a big pot on the stove to eat after our showers. I’ve recently starting making this simple fish chowder almost weekly because it’s so good. And I’ve started adding extra veggies. In the winter, soup is my favorite way to eat vegetables so I always dump a bag of frozen mixed veggies in, or add some chopped carrots and peppers along with the potatoes. I’ve also discovered that it tastes just as good with just broth as it does with milk. So if you’re looking to make it dairy-free, you can enjoy it as more of a fish and veggie soup vs a chowder. It’s the Old Bay that gives it that signature chowder flavor in my opinion!

Here’s how you make this super easy fish chowder:


Classic New England Fish Chowder

This creamy New England fish chowder recipe tastes surprisingly light, and is full of chunky fresh fish and potatoes, with a delicate, satisfying flavor. This is the easiest, best fish soup recipe around.

Many people associate summer soup with chilled bowls of bright red gazpacho, or maybe the more elegant, old-world stylings of Vichyssoise. But me? When I think of soup in summer, my mind goes straight to the haddock chowder I’ve enjoyed during Maine summers since childhood. This creamy New England fish chowder recipe tastes surprisingly light, and is full of chunky fresh fish, potatoes, and a delicate, satisfying flavor.

You’ll also like: Homemade Chicken Soup and Mile-High Buttermilk Biscuits

What’s the Difference: New England vs. Manhattan-Style Chowders

Maine- or New England-style chowders — clam chowder, fish chowder, lobster stew — have a milk or cream base. Manhattan chowders, on the other hand, contain no cream. Instead, these soups use a tomato broth, and usually have vegetables like carrots and celery.

Why the difference? The generally-accepted wisdom is that creamy New England chowders became popular in the early 1800s, when it was served at Boston’s (still-famous) Union Oyster House, the oldest continually-operated restaurant in America. The style of soup, already well known regionally, spread throughout New England from there.

Meanwhile, down the coast, Rhode Island’s Portuguese immigrant fishing communities traveled back and forth from New York City’s Fulton Fish Market in the mid-1800s, bringing with them their Mediterranean-style tomato and vegetable fish soup. Allegedly. This history is less clear.

What Type of Fish Is Best for This New England Fish Chowder Recipe?

The most important thing here is to use very fresh fish. Haddock would be the top choice cod also works very well. Make sure the bones and skin have been completely removed. You want a meaty, lean white fish.

What Should I Serve Fish Chowder With?

Oyster crackers make the most authentic accompaniment to New England fish chowder. But warm buttermilk biscuits straight from the oven are often served with chowder as well, and taste even better.


Heat the butter in a saucepan over low heat, add the leeks and thyme and cook for 3 minutes, stirring.
Pour the vegetable stock over the leek mixture.
Use a sharp knife to cut the sweetcorn kernels
from the cob.
Add to the saucepan with the potatoes and simmer for 15 minutes.
Put the haddock in a separate pan, pour in enough milk to cover the fish and add the bay leaves.
Simmer gently for 5 minutes, being careful not to overcook the fish.
Discard the bay leaves and ladle the poaching milk into the stock and vegetable mixture.
Ladle the chowder into bowls, top with the haddock and serve sprinkled with parsley.

Serves 6
Preparation time: 10 min
Cooking time: 20 min


Portuguese Fish Chowder

Ingredients US Metric

  • 2 tablespoons olive oil
  • 2 dried bay leaves
  • 3 cloves (1 tablespoon) garlic, finely chopped
  • 2 medium onions (14 oz), cut into 3/4-inch (18-mm) dice
  • 1 green bell pepper (6 oz), cut into 1/2-inch (12-mm) dice
  • 1/4 teaspoon ground allspice
  • 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch (8 mm) thick
  • 4 cups fish stock, as a last resort, water
  • 2 cups (from a 28-ounce or 795-g can) canned whole tomatoes in juice, cut into 1/2-inch (12-mm) dice (measured with their juice)
  • 6 ounces spicy chouriço or andouille sausage, casing removed and sliced 1/4 inch (6 mm) thick
  • Kosher salt and freshly ground black pepper
  • 2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed
  • 10 sprigs fresh cilantro, leaves and tender stems finely chopped
  • 2 tablespoons coarsely chopped flat-leaf parsley leaves

Directions

Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves begin to turn brown, add the garlic and cook, stirring constantly with a wooden spoon, until golden, 20 to 30 seconds.

Add the onions, bell pepper, and allspice and cook, stirring occasionally, until the onions and peppers are softened but not browned, about 8 minutes.

Add the potatoes and stock if the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook vigorously until they’re soft on the outside yet still firm in the center, about 6 to 10 minutes.

Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season assertively with salt and pepper.

Add the whole fish fillets and cook for 5 minutes. Remove the pot from the heat, gently stir in the cilantro, and let the chowder sit for 10 minutes. The fish will finish cooking during this time.

Let the fish sit for up to an hour at room temperature to let the flavors meld. (You can let the chowder cool, cover, and refrigerate it for up to 1 day.)

When ready to serve, reheat the chowder over low heat, being careful not to let it boil. Use a slotted spoon to mound the chunks of fish, the chouriço, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the tomato broth over. Sprinkle with the chopped parsley and serve immediately. Originally published August 10, 2000.

Recipe Testers' Reviews

This recipe makes a delicious, flavorful fish chowder and is pretty much a complete meal in a bowl (very “trendy” these days!) The starch from the potatoes adds a luscious creaminess to the broth and the dish cries out to be eaten with a spoon so that you get a little bit of everything, including the broth, in each mouthful.

The potatoes took 6 to 8 minutes. Overcooking them will make them fall apart. My potatoes were fully cooked at the end and held their shape perfectly.

Reheated leftovers are very tasty, but should be consumed within 1 to 2 days.

This is comforting and soothing, very straightforward, and easy to do in advance. Great midweek tasty dinner.

I thought the allspice could have been increased in this. That's personal taste, of course, but I could have doubled it at least.

I used Albert Bartlett Rooster potatoes. The timings for the potatoes are crucial. It was lovely to end up with tender potatoes still holding their shape, having absorbed all the delicious flavors. I served it with crusty bread. Though it really didn't need any more carbohydrates with it, but was nice to mop up the juices at the end.

This actually only served 4 people for us, not 8. We were hungry! We had bread at the end to mop up the juices.

I left it standing for about an hour and when it was time to eat, I gently reheated it. This worked very well.

I happened to be on vacation in Portugal when I saw this recipe! Even more coincidentally, I had eaten a version of this dish the previous evening. I was very excited to now have a recipe to recreate at home.

I used cod to make this, finding wild-caught frozen fillets at my local grocery store. I did all of the prepping of the ingredients before getting going, as the cooking process is pretty fast. That made it easy to pull together.

The inclusion of the chorizo sausage really kicks up the spice level and blends well with the cod. The broth is really flavorful and the potatoes perfectly tender.

We really enjoyed this for dinner, serving some crusty bread along side to mop up some of the delicious broth.

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Comments

I know this has been up for a while, but I can’t find the cilantro in the ingredient list. I really don’t need it my husband is cilantro-phobic and I use more parsley, but what SHOULD it be?

Sue, terribly sorry. The cilantro dropped off. I’ve added it back it’s the second to last item.


Method

How to Do It
Prep Time

  1. Peel and dice the potatoes into about 3cm cubes.
  2. Peel and dice the carrot into about 1 cm pieces
  3. Boil the kettle and make up the stock (if using a cube).
  4. Skin and dice the fish ( ask a fishmonger to skin and dice fish for you). Leave the fish in large chunks as it breaks up a lot in cooking.
  1. Heat up the oil and butter in a saucepan. Pop in the onion, carrot, potato and dill. Stir continuously for about 5 mins.
  2. Pour over the stock, bring to a simmer, pop on the lid and cook for 15mins.
  3. Remove the lid, add in the fish, cream and milk. Allow to simmer (NOT BOIL) SIMMER for 5 /8 mins until the fish is cooked.
  4. Add in the chopped chives, saving a little for the top as a garnish for the grown-ups.
  5. Serve in bowls with delicious brown bread scones or soda bread.

Seafood Chowder is often thought of as complicated and only something for a special occasion. Not at all. Here in my home, it is a perfect weekend lunchtime recipe that is really filling and delicious.

I come from the sunny south east coast close to the beautiful fishing village of Dungarvan where fresh seafood is something we grew up on.

This chowder has a rich, creamy but very mild base perfect for kids and I have chosen fish which again is very mild and accessible. There is no shellfish in this recipe just in case of allergies.

This chowder can be made in under 30mins and is delicious served with wholemeal bread. A perfect family meal that works great for weaning too. My little Emilia is 9 months now and loves this.
The best thing about this recipe is it simple and it works.


Watch the video: Ψάρι λούτσο γκρατινέ στο φούρνο pesce luccio (January 2022).