Serves 8

Ingredients:

3 ½ to 4 pound haddock or cod
2 inch cube fat salt pork
1 medium onion, sliced
4 cups potatoes, sliced
4 cups hot milk
1 tbsp. salt
1/8 tsp. pepper

Preparation:

Take cut up fish and add in three cups of water, then cook until it is done. Then cut the pork into tiny pieces and fry it until it reaches a golden color. Then take away the pork scraps. Add onions to the fat and enough water to cover the potatoes. Boil the potatoes until they are almost tender and done. Then add in the fish, the milk, the seasonings, and the pork scraps. If you wish, simmer it all for ten minutes. Now you are ready to serve it ! Serve with some pickles and some crackers.

Add Comment »

6 serving

INGREDIENTS:

• 1 large onion, chopped
• 1 tbsp. dry sherry or nonalcoholic wine
• 1 clove garlic, minced
• 3 ½ cups defatted chicken broth
• 3 ½ cups peeled and cubed potatoes
• 2 large carrots, sliced
• 1tsp. dried thyme
• 1 tsp. dried dill
• ½ tsp. dry mustard
• ¼ tsp. ground black pepper
• 1/8 tsp. ground celery seeds
• 2 ½ cups frozen whole kernel yellow corn
• 1 cup whole or 2% low – fat milk
• 12 ounces skinless salmon fillets cut into ½” cubes
• ½ tsp. salt (optional)

Preparation:

In a big  pan, add in the onions, sherry/wine, garlic and 2 tablespoon of broth. Cook this over a medium heat for nine minutes, or until the onions are  tender and golden. (If you feel it is necessary, add more broth)

Then add in the potatoes, the carrots, the thyme, the dill, the mustard, the pepper, the celery seeds and the rest of the broth.  Then bring this all to a boil. Then lower the heat, cover and let it simmer for about 15 minutes, or until the potatoes are almost tender, and remember to stir.

Then add in the corn and 1/2 cup of the milk. Cover this and let it simmer for about ten minutes, or until the potatoes are nice and tender.

Take about half of this mixture and put it in a blender. Blend until it becomes pureed. Then once again, return the mixture to the pan. Then add in the salmon and the rest of the milk. Let it simmer for about eight minutes and season to your taste. You may now serve

Add Comment »

Serves 6 people

Ingredients

• 4 teaspoons olive oil
• 2 cloves garlic, minced
• 3 medium – size ripe tomatoes (about 1 pound),
• peeled, cored, seeded, and chopped, or 1 can
• (1 pound) low – sodium tomatoes, chopped, with
• their juice
• 1 teaspoon dried basil, crumbled
• ½ teaspoon dried oregano, crumbled pinch cayenne
• Pepper
• ½ cup dry white wine or chicken broth
• 3 cups water
• ½ pound cod or other white fish fillets, cut into
• Bite – size pieces
• 2 tablespoons minced parsley

How to Prepare:

1. In a large heavy saucepan, heat the olive oil over moderate heat; add the garlic, tomatoes, basil, oregano, cayenne pepper, and wine, and cook, uncovered, for 10 minutes.
2. Add the water, cover, and bring to a simmer – about 3 minutes. Mix in the cod and cook, uncovered, 5 minutes longer. Ladle into bowls and sprinkle with the parsley.

Add Comment »

Add Comment »

Add Comment »

Add Comment »

Serves Eight

Ingredients:

• 10 scallions, chopped
• 6 medium – sized potatoes, cubed
• 4 medium – sized carrots, diced ¼ cup butter
• 2 7 – ounce cans minced clams
• 1 ½ cups dry white wine
• 2 cups Fish stock * (see recipe below)
• Teaspoon dill weed
• Salt to taste
• 2 cups fresh or frozen peas
• 3 cups light cream or milk

How to Prepare the Vegetable Clam Chowder

Clean and chop the scallions, discarding the roots. Peel and cube the potatoes. Peel the carrots and dice them. Heat the butter in a deep skillet and lightly sauté’ the scallions. Drain the minced clams and set aside. Add the clam liquid to the skillet, along with the wine, fish stock, potatoes, carrots, dill weed, and salt to taste. Bring to a boil, reduce the heat and simmer, covered, for 15 minutes. Stir in the green peas and continue to simmer for 10 minutes longer. Add the drained clams and the cream. Cook, stirring constantly, until the soup is heated through.

Serve immediately.

Add Comment »

At one time, Coastal New England‘s chowder was a simple combination of fish or clams with water, pork, and onions, thickened with flour. The Portuguese prepared a richer version using olive oil, tomatoes, peppers, and garlic. By the middle of the nineteenth century, a true New England chowder was a milky stew, served with water biscuits or hardtack of a rock like texture that was meant to be crumbled and soaked in the chowder as filler. Salt cod substituted when fresh fish was unavailable. Lobster, once considered a food of the poor, has become a luxury and is served here at its simplest boiled. A true down easter prefers his lobster boiled or steamed, flavored with nothing more than the sea water in which it cooks.

Ingredients:

• 1 pound salt cod
• 1 pound fresh cod fillet, skin removed
• 1 pound halibut fillet, skin removed
• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 4 cups heavy cream
• 2 cups milk
• 1 teaspoon fresh thyme leaves
• ¼ pound fresh pork fatback
• 2 cups peeled, diced, waxy potatoes such as Yukon Gold
• Freshly milled black pepper
• 3 tablespoons chopped fresh parsley

How to Prepare

Soak the cod water and cover for 12 hours, changing the water 2 or 3 times. Or until the salt is gone.
Cut all of the fish in 1 ½ – inch cubes. Cover and refrigerate.
In a soup kettle, melt the butter over moderate heat.
Add the heavy cream, milk, and thyme and reduce the heat to low. Simmer for 20 minutes.

Meanwhile, dice the fatback and cook over moderate heat until rendered golden brow.
Drain on paper towels and set aside on a warm part of the stove.
Add the potatoes to the chowder and simmer until the potatoes are almost fork – tender.
Add the fish and simmer for about 10 minutes, until just cooked through. Season to taste with pepper.
Serve the rendered pork on the side and let each guest sprinkle some over the chowder.

Add Comment »

Ingredients: Serves 8

• 3-inch cube fat salt pork, diced
• 3 onions, sliced
• 4 cups potatoes cut in small cubes
• 1 quart shucked clams (quahogs)
• 2 cups boiling water
• 1 cup stewed, strained tomatoes
• ¼ teaspoon soda
• 1 cup milk, scalded
• 1 cup thin cream
• 2 tablespoons butter
• Salt and pepper
• 8 common crackers, split

How to Prepare:

Dry out pork until crisp; remove scraps. Cook onion in fat until lightly browned, remove, add potatoes to fat and stir and cook over low flame 10 minutes. Chop hard part of clams fine and add with onion to potatoes. Cover with boiling water and simmer until potatoes are nearly done. Stir soda into tomatoes and add with soft part of clam. Simmer gently on back of stove at least 30 minutes. When ready to serve add scalded milk, cream, butter and seasonings. Serve over crackers which have been moistened in cold milk or with crackers served dry.

Add Comment »