Smoked Pollack Chowder
Serves 4
- 3/4-1 lb. smoked pollack or finnan haddie (smoked haddock)
- 1 Idaho potato, peeled and cut into 1/2 inch cubes
- 1 cup chopped onion
- 2 ribs celery, chopped
- 1 cup fish stock (available at Monahan’s)
- 1 T butter
- 1 t olive oil
- 1 T fresh thyme, chopped
- 1 qt. 1/2 and 1/2
- 1 t corn starch, dissolved in a small amount of water
- Salt and pepper
- 1 T Italian parsley, chopped for garnish
In a medium pot add butter and olive oil over med-high heat
Add onions, celery, thyme and sauté until soft
Reduce heat to simmer, add fish stock and potatoes, cover until potatoes soften
Add half and half and the corn starch
Stir until sauce thickens a bit
Add smoked pollack, stir, and simmer for 5-8 min. or until fish is opaque in center
Season with salt and pepper to taste
Garnish each serving with chopped parsley
