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Fish Chowder
Makes 6 servings
*1/2 lb. haddock
*1/2 lb. perch
*1/2 lb. bay scallops
*2 cups water
*1 lemon, quartered
*salt and pepper, to taste
*1/2 cup white wine
*1 cup flour
*1/2 tsp. cayenne pepper
*1 tbls. butter
*1 medium onion, diced
*1 potato, peeled and cubed
*1 can clam juice, reserved
*1 can minced clams, with juice
*1 can whole clams, with juice
*2 cups cream
*1 tbls. Worcestershire sauce
1Remove meat of fish from skin. Set fish aside.
2In a saucepan, combine 2 cups of water, lemon, salt, pepper, white wine and fish skins. Bring to a slow boil, then reduce to a simmer to make stock.
3Combine flour, salt, pepper and cayenne in a bowl. Coat scallops.
4In a stock pot, melt butter, add onion and potato and cook until tender. Add scallops. Stir often until scallops are tender and browned, about 30 minutes.
5Add stock to deglaze. The flour from the scallops will act as a thickening agent.
6Add clam juice, minced and whole clams and fish. Add cream.
7Stir in Worcestershire sauce, re-season with salt and pepper and simmer for 10-15 minutes.