Jimmys Harborside Haddock Chowder Recipes

SMOKED HADDOCK CHOWDER

Steps:

• Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
• Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
• Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

HADDOCK CHOWDER

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.

JIMMY'S HARBORSIDE HADDOCK CHOWDER

Steps:

• 1. In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour. 2. Set a colander over a large bowl. Line the colander with 2 layers of cheesecloth. Carefully pour the soup and fish through the colander into the bowl. Return the soup to the pot. 3. When the fish is cool enough to handle but still warm, remove and discard the bones and skin, keeping large chunks of the flesh intact. Place the fish in a large bowl. 4. Add the potatoes to the cooking liquid and simmer over medium heat for 10

TASTY HADDOCK CHOWDER

Steps:

• Using a large pan saute the onions and shallots in butter.
• Add the potatoes and carrotes to onion mixture.
• Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
• *DONOT OVERCOOK THE FISH.
• Add the fish to the vegetable mixture and cook for 5 minutes.
• Remove the fish and shred.
• Return the shredded fish to the onion and potatoe mixture.
• Add the half and half cream and frozen peas to the vegetable and fish mixture.
• Season with salt, pepper and thyme.
• Heat gently on low for 20 minutes not allowing chowder to boil.
• Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
• Serve with warm crusty bread and enjoy.

SCALLOPS-HARBORSIDE STYLE

Steps:

• Preheat broiler. Place rack 4 to 5 inches from heat source.
• If you are using large sea scallops, slice horizontally through center.
• Add sherry to the melted butter. Put 2 tablespoons of the butter/sherry mixture in shallow baking pan and arrange scallops in single layer.
• Combine crumbs and seasonings and sprinkle over the scallops. Drizzle remaining butter/sherry mixture over the scallops.
• Broil about 5 to 7 minutes.
• Serve hot with lemon wedges.
• Serves 3 or 4 as a main course, 6 to 8 as an appetizer.