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
You will need some fish/seafood stock since your fish is already cooked.

The herb suggestions of many posters, dill, thyme, tarragon - completely
inauthentic. If you like it, fine, but don't kid yourself that it's
what chowder should taste like.

And mashing some of the spuds - a terrible idea. The broth in chowder
isn't supposed to be thick.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877