Haddock Stew Recipes

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HADDOCK CHOWDER



Haddock Chowder image

"Warming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal." -Eleanor Atteridg, Rolesville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 16

1/2 pound bacon strips, diced
1 large onion, chopped
2 medium carrots, sliced
1 bay leaf
2 whole cloves
1 medium potato, peeled and cubed
2 cups water
1/4 cup white wine or chicken broth
1 pound haddock fillets, cut into chunks
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon all-purpose flour
2 tablespoons cold water
1 cup half-and-half cream
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender. , Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork., Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.

Nutrition Facts : Calories 475 calories, Fat 27g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 1394mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

DOWN EAST HADDOCK CHOWDER



Down East Haddock Chowder image

Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.

Provided by Strawberry Girl

Categories     Chowders

Yield 6 serving(s)

Number Of Ingredients 9

1 lb haddock fillets or 1 lb white fish fillet (firm)
4 cups water
1 teaspoon salt
3 cups potatoes, Cubed, peeled
1 cup onion, Finely chopped
1 cup celery, Chopped
1 pinch pepper, Freshly ground
1 cup light cream or 1 cup evaporated milk
2 tablespoons butter

Steps:

  • Place fish, water and salt in large saucepan.
  • Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
  • Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
  • Reserve until rest of soup is ready.
  • Skim any foam off fish stock.
  • Add potatoes, onion, celery and pepper; cover and bring to boil.
  • Reduce heat and simmer until tender.
  • Return fish to pan.
  • Pour in milk and heat through without boiling.
  • Taste and adjust seasoning.
  • Swirl in butter.
  • Transfer to heated tureen or soup bowls and serve immediately.

HADDOCK AND BROCCOLI STEW



Haddock and Broccoli Stew image

Make and share this Haddock and Broccoli Stew recipe from Food.com.

Provided by Burgundy Damsel

Categories     Stew

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

4 scallions, sliced
1 lb new potato, diced
1 1/4 cups fish stock or 1 1/4 cups water
1 1/4 cups milk
1 bay leaf
1/2 bunch broccoli floret, sliced
1 lb smoked haddock fillet, skinned
1 (7 ounce) can corn, drained
fresh ground black pepper

Steps:

  • Place scallions and potatoes in a large saucepan and add the stock or water, bay leaf and milk. Bring the mixture to a boil, then cover pan and simmer for 10 minute.
  • Add broccoli to the pan. Cut the fish into bite-sized chunks and add to the pan with the corn.
  • Season the stew well with freshly ground black pepper, then cover the pan and simmer for another 5 minutes or until the fish is cooked through. Remove the bay leaf, and transfer to a serving dish.
  • Garnish with scallions and serve hot with crusty bread.

Nutrition Facts : Calories 332.6, Fat 5.3, SaturatedFat 2.2, Cholesterol 98.7, Sodium 1025.9, Carbohydrate 34.9, Fiber 4.1, Sugar 3.5, Protein 37

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