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FISH CHOWDER 4 Recipe

Ingredients
  • 1 tablespoon butter
  • 4 onions, peeled & diced (medium)
  • 4 potatoes, peeled & cubed (medium)
  • salt & pepper to taste
  • 2 pounds haddock
  • 1 quart milk, or 1/2 & 1/2 of milk, cream, or evaporated milk to taste
  • 1/4 pound salt pork, diced, cooked to crisp as garnish optional
Directions
In large kettle, melt butter and cook onions until soft. Add potatoes and salt. Place fish on top of potatoes, adding about 2 C. of water to cover. Cook 10 minutes, turn fish over. Both fish and potatoes should be done in 15 to 20 minutes. Fish is done when it flakes with a fork. When done, add milk and pepper. Turn heat to low and heat just to boiling point, but do not boil. Serve with dot of butter and sprinkle of crisp salt pork.
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Cooking Tips & Advice
Grilling Methods | Grilling Times | Checking Doneness | Grilling Tips The grilling process cooks foods over a heat source, either directly, indirectly, or a combination of both.
Contamination Prevention | Cooking Safety | Proper StorageConsumption Safety When working with fish it is essential that proper handling and storage are used to reduce the risk of food-borne illness and ensure a quality product.
Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it in our daily diet.
Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips Fish can be prepared using almost any type of cooking method including baking, steaming, frying, grilling, broiling, or slow cooking.
Thawing Fish | Salmon Preparation | Tips Thawing Fish Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If the fish is going to be breaded, stuffed, broiled, fried or cooked in the microwave, it should be thawed completely first.
Glossary Terms
This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole.
A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.
A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.
Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.
A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.
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