Fish Chowder

All Fish Recipes For:

Salmon    Tuna    Mackerel    Cod    Halibut    Perch    Flounder    Smelts    Rock Fish    Shad

Turbot    Trout    Herring    Eel    Haddock    Shad Roe    Bluefish    Finnan Haddie    Salt Fish

FISH CHOWDER -1
An excellent way in which to utilise a small quantity of fish is afforded by fish chowder. In addition, this dish is quite high in food value, so that when it is served with crackers, little of anything else need be served with it to make an entire meal if it be luncheon or supper. Cod, haddock, or fresh-water fish may be used in the accompanying recipe.
2 lb. fish, 1 small onion, 1 c. sliced potatoes, 1/2 c. stewed tomatoes, 1-1/2 tsp. salt, 1/8 tsp. pepper, 2 Tb. butter, 1-1/2 c. milk

Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper. Simmer together until the potatoes are soft. Add the butter and milk. Serve over crackers.

FISH CHOWDER -2
1/2 pound salt fish or, 2 pounds fresh fish, 1 quart potatoes cut in pieces, 2 tablespoonfuls bacon drippings or other fat, 1 onion, chopped, 2 tablespoonfuls corn-meal,  pint milk, Crackers

If salt fish is used, hold it under running water for a few minutes, then shred it. If fresh fish is used, Wash it, remove bones if possible, and cut it into six or eight pieces. Brown the onion in the fat. Into a kettle put layers of fish and potatoes and add a little browned onion and corn-meal to each layer. Cover with hot water and boil gently until the potatoes are tender. Add the milk and continue heating until the mixture is hot. Just before serving, add a few crackers broken into pieces.

FISH CHOWDER -3
Five pounds of any kind of fish, (the light salt-water fish is the best), half a pound of pork, two large onions, one quart of sliced potatoes, one quart of water, one pint of milk, two table-spoonfuls of flour, six crackers, salt, pepper. Skin the fish, and cut all the flesh from the bones. Put the bones onto cook in the quart of water, and simmer gently ten minutes. Fry the pork; then add the onions, cut into slices.

Cover, and cook five minutes; then add the flour, and cook eight minutes longer, stirring often. Strain on this the water in which the fish bones were cooked and boil gently for five minutes; then strain all on the potatoes and fish. Season with salt and pepper, and simmer fifteen minutes. Add the milk and the crackers, which were first soaked for three minutes, in the milk. Let it boil up once, and serve. The milk maybe omitted, and a pint of tomatoes used, if you like.

All Fish Cooking Method Recipes For:

Boiled Fish    Broiled Fish    Baked Fish    Sauted Fish    Stewed Fish   Creamed Fish

Fish Salad    Fried Fish    Fish Soup   Fish Chowder    Fish Balls    Fish Sauces    Fish Stuffings

Fish Dressings    Fish Tartre    Fish Au Gratin    Planked Fish    Pan Fish    Fish Croquettes