Haddock And Broccoli Stew Recipes

NEW ENGLAND FISH CHOWDER

New England Fish Chowder image

This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield about 4-1/2 quarts.

Number Of Ingredients 10

Ingredients

1/2 cup butter, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 teaspoons salt
1/2 teaspoon pepper
3 cups boiling water
2 pounds haddock, cut into large chunks
4 cups milk
1 can (12 ounces) evaporated milk
Additional salt and pepper, optional

Steps:

In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Nutrition Facts :

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

Ingredients

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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