My company recently went on a fishing trip, and I came home with some Pollock. I immediately had to go away for a bit, so I left it in the freezer for a while. This recipe was given to me by my Aunt Nicky, and can be used for either frozen or fresh fish. I didn’t thaw the fish before using it. Here’s the recipe:
- 2 cups water
- 1 cube veggie boullion
- 1 cup milk
- 2 Onions
- 1 big potato
- Handful of parsley (I didn’t have parsley and it still was delicious)
- Put frozen fish and boullion into water
- Cut up potatoes into small chunks
- When fish flakes, take fish out, put aside
- Put cut up potatoes into the water
- Saute onions in oil until translucent*/cookedNote: onions didn’t really turn “translucent” per se, but got more translucent than usual.
- When potatoes are cooked, add onions, fish, handful of parsley
- Pour 1 cup milk into frying pan, then pour into chowder
- At this point, I let it simmer for a minute or two, and then poured it into a large mixing bowl to mix it up. The pot wasn’t really big enough for mixing
Serve in bowls. I added some crackers on top, but that’s personal preference. Made enough for four people.
About the author: Cornelius Hardenbergh is a former vegetarian who is learning to cook whenever and whatever he can in between Boston Bruins games. He’s an editor for Stanley Cup of Chowder. You can follow him on Twitter and Instagram.