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.
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| Doug Mills Lighthouse Keepers Chowdah |
