JIMMY'S HARBORSIDE HADDOCK CHOWDER

JIMMY'S HARBORSIDE HADDOCK CHOWDER image

Yield 6 Bowls

Number Of Ingredients 16

Serves 6
1 whole haddock or other white fish (4 to 5 pounds), scaled and cut into 3 pieces, including the head
7 cups water
3 all-purpose potatoes, cut into 1-inch pieces
4 slices bacon, cut into1-inch pieces
1 onion, coarsely chopped
Salt and pepper, to taste
1 tablespoon flour
1 cup light cream
1 cup milk
Sweet paprika(for sprinkling)
2 tablespoons chopped fresh chives
In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour.
Set a colander over a large bowl. Line the colander with 2 layers of cheesecloth. Carefully pour the soup and fish through the colander into the bowl. Return the soup to the pot.
When the fish is cool enough to handle but still warm, remove and discard the bones and skin, keeping large chunks of the flesh intact. Place the fish in a large bowl.
Add the potatoes to the cooking liquid and simmer over medium heat for 10

Steps:

1. In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour. 2. Set a colander over a large bowl. Line the colander with 2 layers of cheesecloth. Carefully pour the soup and fish through the colander into the bowl. Return the soup to the pot. 3. When the fish is cool enough to handle but still warm, remove and discard the bones and skin, keeping large chunks of the flesh intact. Place the fish in a large bowl. 4. Add the potatoes to the cooking liquid and simmer over medium heat for 10