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Categories:
haddock water salt pork onions potatoes celery bay leaf salt fresh ground pepper boiling water milk milk butter
Viewed: 16 - Published at: 7 years agoIngredients
- 2 lbs haddock
- 2 cups water
- 2 ounces diced salt pork (or bacon)
- 2 onions, sliced
- 4 large potatoes, peeled and diced
- 1 cup celery, chopped
- 1 bay leaf, crumbled
- 1 teaspoon salt
- fresh ground pepper
- boiling water, as needed
- 3 cups milk
- 1 (13 ounce) can evaporated milk
- 2 tablespoons butter
Method
- 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.
