Marinate haddock in lemon juice, salt and pepper (4 to 6 hours). Dip haddock in beaten egg, then coat haddock in flour by shaking in a plastic bag. Fry in vegetable oil in large nonstick skillet. Turn and brown fish on both sides until flaky. Add additional lemon juice if desired.
Boil haddock and bone it.
Fry salt pork and cook onions in the fat. Cook cubed potatoes in just enough salted water to cover. When potatoes are cooked, add salt pork, fat, onions, fish and scalded milk to potatoes and water.
Salt and pepper to taste. Float crackers on chowder before serving.
Arrange haddock on foil in a greased baking pan.
Mix sour cream, lemon juice, salt, maple syrup and corn flake crumbs and spread over the haddock.
Bake in moderately hot oven (425\u00b0) for about 35 minutes or bake in a small toaster oven to save power.
Skin and bone fish; cut meat into small pieces about 1-inch long.
Slice the potatoes; boil in 1 quart water.
Mash potatoes, then return them to the water in which they were boiled.
Chop the salt pork; saute in frying pan.
When fairly crisp, add the diced onions.
When onions are soft, add fish.
Fry slowly until fish begins to flake.
Add mashed potatoes with the water, sugar, salt and pepper, cream and curry powder.
Just before serving, sprinkle the chowder liberally with crushed oyster cracker crumbs.
Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
Season chowder with salt and pepper. Garnish with parsley.
or 20 minutes not allowing chowder to boil.
Remove the
he bay leaf and the haddock to the milk.
Bring
roth mixture.
Peel the Maine potatoes OR scrub the red
ant to almost overseason the chowder at this point, to avoid
low cooking.
Taste the chowder and season with black pepper
entioned in the list. The recipe editor can be a pain
Slowly \"try out\" salt pork or bacon until crisp.
Pour off most of fat.
Add onions and cook slowly until yellow.
Add potatoes and water to nearly cover.
Cover and simmer 5 minutes. Place cut up fish on top.
Season.
Add more water, if necessary, and bring to simmer.
Cover, cook on lowered heat until potatoes are done (10 minutes).
Meanwhile, in top of double boiler, heat milk and butter.
Add to cooked fish mixture.
Cool and refrigerate 8 hours before reheating to serve.
Serves 6.
f meat).
Remove the chowder from the heat, stir in
Fry salt pork to render all fat in a heavy kettle and then remove.
Add potatoes, onions, and 1/2 teaspoon salt.
Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender.
Do not overcook.
Meanwhile, cut fish into large chunks and put into another saucepan.
Add boiling water to cover and 1 1/2 teaspoons salt.
Cook slowly, covered, until fish is fork tender, about 15 minutes.
Remove from heat.
Strain and reserve liquid.
Remove any bones from fish.
Add fish and strained ...
he heat and let the chowder sit for about 30 minutes
large smoked cod, or haddock fillets, skin side up, on
and refrigerate them until the chowder base is completed. Place the
alf-and-half; slowly bring chowder to a low simmer being
Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
Sprinkle with herbs and seasonings.
Top with tomatoes, wine and clam juice.
Cover and cook on Low 7-8 hours (High 3-4 hours).
One hour before serving, combine flour, melted butter and cream.
Stir into chowder and continue cooking for remaining time.
Simmer haddock, covered, in boiling water 15 minutes.
Drain, reserving broth. Remove bones from fish. Saute diced pork until crisp.
Remove and set aside. Saute onion slices in pork drippings until golden brown. Add fish, potato, celery, bay leaf, salt, onion and pepper.
Pour in fish broth plus enough additional boiling water to make 1 1/2 cups liquid. Simmer, covered, 30 minutes. Add milk and butter; simmer 5 minutes more.
Serve chowder sprinkled with diced pork.
Makes 4 servings.