Down East Haddock Chowder

Ingredients

• Servings: 6
• 1 lb haddock fillets or 1 lb fish fillet (firm)
• 4 cups water
• 1 teaspoon salt
• 3 cups potatoes, cubed, peeled
• 1 cup onion, finely chopped
• 1 cup celery, chopped
• 1 pinch pepper, freshly ground
• 1 cup milk or 1 cup light cream or 1 cup evaporated milk
• 2 tablespoons butter

Recipe

• 1 place fish, water and salt in large saucepan.
• 2 bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
• 3 fish is done when flesh is opaque. remove immediately and when cool enough to handle, break into bite-size pieces.
• 4 reserve until rest of soup is ready.
• 5 skim any foam off fish stock.
• 6 add potatoes, onion, celery and pepper; cover and bring to boil.
• 7 reduce heat and simmer until tender.
• 8 return fish to pan.
• 9 pour in milk and heat through without boiling.
• 10 taste and adjust seasoning.
• 11 swirl in butter.
• 12 transfer to heated tureen or soup bowls and serve immediately.