Smoked Pollack Chowder

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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

Monahan's Seafood

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