New England Fish Chowder

Ingredients

2 lbs. fresh Haddock, Cod or similar ground fish

1⁄2 lb. bacon, chopped into bite-size pieces

2-3 medium Yukon Gold, Russet or Baby Red potatoes – many people leave the skins on. NOTE: wherever you are in the world, just select the most local and hardy spuds available.

1 lg. onion, chopped

1 8 oz. bottle clam juice (or your fish stock. See CHEF JIM’S PERFECT FISH STOCK )

2 cups milk, cream, or ½ & ½

2 Tbsp flour

5 Tbsp unsalted butter

1 Bay leaf

1⁄8 tsp dried thyme +/-

Salt & pepper to taste.

DO taste first: already the fish, bacon, clam juice and cream all contain salt.

Link To Easy Conversion Chart

Method

6 Generous Servings

1. Place chopped potatoes into a medium pot, cover with cold water, bring to a boil, turn heat to medium low to bring to a slow boil. Boil for 7 minutes, leaving the potatoes somewhat dense in the center. Drain. Set aside.

2. Place fish in large pieces with the clam juice/fish brot h into a medium pot and bring to a low simmer until fish i s partially cooked through. Do not stir the fish – try keeping it from breaking up. Set aside.

3. In a Dutch oven, fry bacon until slightly crisp and drain on paper. Set aside.

4. Place onions into the pot and cook in the bacon oil, on medium low heat 4 - 5 minutes, until slightly translucent with a bit of crisp is left on the onion. Set onions aside.

5. To the bacon oil in the pan, add flour (see our list of gluten free flours in our Autumn Issue), and stir, cooking on low for 1 minute.

6. Add milk or cream and bring to a simmer over low heat.

7. Stir often until thickened, which takes a few minutes.

8. Add potatoes, fish & broth, bacon, bay leaf, thyme, (and butter if desired.)

9. Simmer on low, stirring often and checking for you r desired consistency. It will continue to thicken as it cools. Chowder can taste even better the next day.

Editor’s Note:

Just about as many recipes exist for New England chowder (“chowdah”), as there are New Englanders. Many opt for canned milk, use a layering technique of the ingredients, and omit flour (the potatoes are a natural thickening agent.) Either way, this creamy and pithy dish has been a staple in the Northeast U.S. for generations. Clams are commonly used here for chowders, or simply corn in lieu of fish. The Haddock in this recipe is found in the chilly waters of the Gulf of Maine, year-round.

My name is Kate Durgin . I was born and raised on the coast of Maine. I’m a wife, mother, and a self-taught cook. Learning over time by reading cookbooks, watching cooking shows, and trials with many errors. I also enjoy traveling to my surrounding states and learning about the local history and culture. I hope you enjoy this New England favorite, one of my tried-and-true recipes.

BOWL-ing

Healthy Note:

During the winter months in the U.S. and elsewhere in the world, it’s the peak of the orange season! (I once wrote for a Japanese travel company on the amazing orange crops there – where they are leading the world in Mandarin excellence.) So even where the skies are dour and the wind whistles, an awesome bright note of orange can be added to ALMOST ANYTHING served year ‘round. To grate a bit of the peel will yield high citric notes; to add the juice is a choice that works well often, like here; but to really expel the oils and some of the beneficial fiber – inconspicuously – leave a half of one to float around while simmering. “ORANGE-youglad-that-I-shared-this-wedge-of-wisdom??!”

Heavenly Whitefish Quinoa Soup

Something so simple, so complimentary, between orange and onion, right? Like a harmonic song from high school. Just fold in some fresh white fish and multi-colored quinoa to add texture, flavor and nutrients to my broth – so aromatic and easy to make – that it’s almost sinful.

Ingredients

1 s talk celery, evenly small-diced

2-3 l g onions: 1 evenly small-diced. (The other cut in ½)

½ bunch of scallions, mediumdiced (save one to slice on the vertical diagonal for garnish)

1 carrot, chopped into small & whimsical shapes/angles ~ keeping relatively same sized

1 large, juicy orange

3-4 large, roughly chopped cloves garlic

Fresh herbs if available; or a combination; or dried – such as chives, thyme, parsley, dill other mild herbs.

Use in moderation, this is a very light dish focused on the flavors of onion and orange.

1 lb. fresh, flaky white fish; washed and patted dry as always

¼ cup, precooked, multi-colored quinoa (or other)

3 cups fish broth (SEE CHEF JIM’S PERFECT FISH STOCK )

N OTE: if no fish broth is available, use 2 cups chicken or veggie broth PLUS 1 cup water.

Dash celery seed or other like mustard seed if available (Reminder: a dash is about an 1 8 of a teaspoon – always measure away from bowl or pan.)

Salt & pepper to taste (Do taste first.)

¼ cup of cooking sherry, if desired.

Link To Easy Conversion Chart

Method Servings 4

1. Into a medium stockpot on medium heat, heat ½ cup of good olive oil (or healthy replacement, which excludes canola or “vegetable” oil) .

2. Toss in the veggies – save the garlic, orange and herb for later.

3. Add salt & pepper, stir frequently for 10 minutes or until tender, not brown.

4. Reduce heat to medium-low.

5. Lay the fish onto the softened veggies.

6. Squeeze the orange juice all around. Place the orange in the pan.

7. Sprinkle the fish with a bit of salt and pepper – not to season but to balance.

8. Then top the fish with the BIG chunks o’ garlic, the celery &/or mustard seed, and herbs if they are available (reserve a bit for garnish if you have).

9. Gently pour the broth all over. Then a splash of cooking sherry if desired.

10. Add the uncooked quinoa and stir GENTLY – keeping the fish intact.

11. Simmer for 10 minutes or according to the quinoa recipe PARTIALLY cover, to keep in the steam.

12. Do not overcook.

Serve promptly. Smell. Taste. Love.