From The Captain's Table: Lighthouse Keepers Chowdah

From The Captain's Table

Lighthouse Keepers Chowdah

By Doug Mills

My Grandfather and my Great Grandfather were lighthouse keepers. The nights can get very long and cold on Penobscot Bay in the fall and winter. Aside from that pot of strong coffee that is always on the stove nothing is better than a steaming bowl of fish “chowdah”. A good seafood “Chowdah” is as individual as the family to whom the recipe belongs, many have been passed down from generation to generation. The one common thing is to keep it simple and keep it hot all night long.

Lighthouse Keepers Haddock Chowdah

Ingredients:

1-2 pounds of fresh Haddock

4-6 medium Potatoes

1/8 pound of Butter

1 tbl spoon Kosher Salt

2 tbl spoons fresh Pineapple Sage chopped

1 tbl spoon fresh Rosemary chopped

1 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 the potatoes.

Boil till potatoes are soft and nearly done.

Add the Haddock and the herbs and boil about 5-7 min till fish is done.

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