No Persimmons
Required

Recipe · Fish

Haddock Chowder ("Rocktail Soup")

A 3-quart (2.8 L) saucepan.

Ingredients

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 tsp coarse salt
  • 2 large Yukon Gold potatoes (or another waxy potato), peeled and cut into bite-size chunks
  • 2 cans evaporated milk
  • 1 cup (236 ml) heavy cream
  • 1 bay leaf
  • 1 lb (450 g) haddock fillets, cut into bite-size chunks

Directions

  1. Melt the butter over medium-high. Add the onion and salt and cook 7 to 10 minutes, stirring often, until translucent and just starting to brown at the edges.
  2. Add the potatoes, evaporated milk, cream, and bay leaf. Bring to a gentle simmer, then lower the heat and cook 20 to 25 minutes, stirring now and then, until the potatoes are tender.
  3. Add the haddock and return to a bare simmer. Cook 5 to 7 minutes, stirring once or twice, until the fish flakes easily.
  4. Season with more salt, take out the bay leaf, and serve.

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