From The Captain's Table: Lighthouse Keepers Chowdah

From The Captain's Table
Lighthouse Keepers ChowdahBy Doug Mills
My Grandfather and my Great Grandfatherwere lighthouse keepers. The nights can get very long and cold onPenobscot Bay in the fall and winter. Aside from that pot of strongcoffee that is always on the stove nothing is better than a steamingbowl of fish “chowdah”. A good seafood “Chowdah” is asindividual as the family to whom the recipe belongs, many have beenpassed down from generation to generation. The one common thing isto keep it simple and keep it hot all night long.




Lighthouse Keepers Haddock Chowdah
Ingredients:
1-2 pounds of fresh Haddock4-6 medium Potatoes1/8 pound of Butter1 tbl spoon Kosher Salt2 tbl spoons fresh Pineapple Sage chopped 1 tbl spoon fresh Rosemary chopped1 pt Heavy Cream
Wash and cut unpeeled potatoes into roughly 1 in cubes. In a large pot place the butter till it is melted.Add potatoes and salt and add enough water to more than cover thepotatoes.Boil till potatoes are soft and nearly done.Add the Haddock and the herbs and boil about 5-7 min till fish isdone.Add cream and heat till ready to boil.Remove from heat let set 5 min to bring the flavors to their best.Serve with some good crusty bread and butter.

Doug Mills Lighthouse Keepers Chowdah