Mrs John F Kennedys New England Fish Chowder Recipes

JFK'S FISH CHOWDER

Steps:

• Simmer haddock in a fish-poaching pan for 15 minutes. Drain. Reserve fish, broth and bones.
• In a 10-inch skillet, saute diced pork until crisp. Remove pork with a slotted spoon and reserve.
• Saute onion in the pork fat until golden brown.
• Add fish (flaked), bones, potatoes, celery, bay leaf, salt and pepper.
• Pour in fish broth plus enough boiling water to make 3 cups of liquid and simmer for 30 minutes.
• Add milk and evaporated milk and simmer for 5 minutes. Correct seasonings and remove bay leaf and ALL the bones.
• Add butter. Serve in a heated soup tureen and sprinkle top with salt pork.

MRS. JOHN F. KENNEDY'S NEW ENGLAND FISH CHOWDER

Steps:

• Cook haddock in 2 cups boiling water over low heat 15 minutes. Drain and measure broth. Add enough water to make 3 cups broth. Remove bones and skin from fish, flake fish coarsely. Cook salt pork in a heavy saucepan over moderate heat until golden brown and crisp. Remove pork pieces. Add onions to fat in saucepan and cook until golden brown. Add fish, potatoes, celery, bay leaf, salt, pepper, and the 3 cups fish broth. Cover and simmer gently 30 minutes. Add milk and butter, simmer over very low heat 5 minutes longer. Serve chowder in warm bowls and sprinkle with crisp pork pieces.

NEW ENGLAND FISH CHOWDER

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.