"zxcvbob" > wrote in message
...
> jmcquown wrote:
>> Not looking for cioppino; I'm tomatoed out. Looking for a New England
>> sort
>> of fish chowder. The fish will be the 1/2 lb. of already grilled shark
>> steak I have in my freezer; nice firm fish so it should hold up well.
>>
>> This is not for tonight so no rush in replies. I've done some searching
>> and
>> found this which looks fairly promising. I think I'd throw some dill
>> weed
>> in it. Whatcha think?
>>
>> Fish Chowder
>>
>> 1/2 lb. salt pork, chopped and browned (save drippings)
>> 3 onions, diced
>> 4 large potatoes, cut in 1/2 inch cubes
>> 4 lb. haddock, cut in small pieces
>> 6 c. boiling water
>> 1 c. milk
>> 1 c. cream
>> 1/2 tsp. pepper
>> 1 tsp. parsley
>> 1 tsp. salt
>> 1/2 lb. butter
>>
>> Remove salt pork and brown onions in drippings. Add the chopped salt
>> pork,
>> onions, and drippings to a deep kettle; add potatoes, boiling water, and
>> cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add
>> it
>> at the last] and simmer until potatoes are soft. Add milk, cream, salt,
>> pepper, [dill weed?] and parsley. Melt butter and add slowly until
>> chowder
>> starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a
>> main
>> dish.
>>
>> Jill
>
>
> Too bad you don't have any shrimp heads for making a stock instead of
> using water.
>
> I would add some thyme, but maybe dill will work too.

She could get a whole fish, have the market fillet it, and give her the
skeleton to use for the base. Simmer with a whole onion and a stalk of
celery. Buy cheesecloth while at the store and strain the broth thoroughly.
Freezes well if there's some left over.