One of the best things about a nor’easter is that it’s a perfect time to make fish chowder (assuming the storm doesn’t shut down your electricity!). This weekend we had our second – or maybe it’s the third – storm so far this season and it’s looking like we’re in for a bad winter, so we officially welcomed the cold weather by chowing down on chowder. This dish is a blend of two authentic New England recipes – my husband’s grandmother’s recipe and John F. Kennedy’s recipe that was published in a newspaper years ago. It’s definitely a hearty, stick-to-your-ribs meal that will warm and fill you up with delicious, real, ingredients. Enjoy!
New England Fish Chowder
Author: Carrie Saunders
2 lbs firm white fish (Pollock, haddock, etc.)
2 cups fish stock
4 large potatoes – peeled and cubed (Yukon Gold are good)
1 vidalia onion – chopped
1 celery stalk – finely diced
4 slices bacon cut into 1/4″ pieces
2 1/2 T flour (I use white whole wheat)
1/4 c white wine
1 t salt
1 bay leaf
black pepper to taste
3 cups half and half
2 T butter
In a large pot simmer the fish in the fish stock for about 15 minutes, or until just under done.
Remove fish to a plate and cut into bite sized pieces, removing any bones at the same time.
Transfer stock to a separate bowl.
In the same pot add the bacon and cook until crisp. Remove bacon with a slotted spoon and reserve.
Add diced onion to the bacon grease in the pot and sauté until translucent – about 5 minutes.
Sprinkle the flour over the onion mixture and stir to make a roux. Stir constantly to slightly cook, but not burn, the flour.
Stir the stock back into the pot, stirring constantly until the flour mixture and stock are well combined.
Add the celery, salt, pepper and bay leaf.
Bring to a boil and add the wine.
Reduce heat to medium and add the potatoes.
Cook at a low boil for about 15 minutes, or until the potatoes are soft.
Add half and half and stir to combine.
Add butter and stir while melting.
Add fish and slowly heat until all is warm.
Crumble reserved bacon on top and serve with crusty bread and salad.
These were a hit with everyone (including the kids, who can sometimes turn their little noses up at eating fish). It can sometimes be hard to find tortillas that don’t have a lot of preservatives in them. I’ve tried making my own, but they just didn’t turn out that great. The La Tortilla brand is great because they make organic corn tortillas with only a few ingredients (water, organic stone ground corn flour, guar gum and lime).
Total Cost for 8 tacos with a side of rice and beans: $19.69
Amount for recipe
Price per package
Cost per Meal
TOTAL COST FOR 4 SERVINGS
Tilapia (wild caught)
Shredded cabbage (I used a bag of presliced coleslaw mix)
2.5-3 cups (about 1/3 of the bag)
.99 (bag from Trader Joes)
black beans (organic)
corn tortillas - organic
5.00 / pkg of 10
brown rice - organic
1 cup, dry
sour cream - organic
2.49/16 oz trader joes
Author: Carrie Saunders
2.5-3 cups shredded cabbage (I used a bag of coleslaw mix)
1/4 cup sliced green onions
2 plum tomatoes (chopped)
1/2 bunch cilantro (about 1/2 cup chopped)
1 cup organic brown rice
1 lb. Tilapia (wild caught)
1 can organic black beans
8 oz. organic sour cream
8 organic corn tortillas
– Pantry / Spice Ingredients –
5 tsp. olive oil
1/2 tsp salt (divided)
1 tsp chili powder
1/2 tsp coriander (divided)
1/2 tsp cumin (divided)
dash cayenne pepper (to taste)
Prepare the taco slaw: combine cabbage, green onions, tomatoes and 1/4 cup of chopped cilantro. Cut lime in half and squeeze about 2 Tbs. of juice onto slaw. Add 1 Tbs. olive oil and 1/4 tsp. salt. Mix well and set aside.
Cook the rice according to package directions.
Heat remaining oil in a large skillet. Sprinkle the fish with 1 tsp. chili powder and remaining 1/4 teaspoon salt. Cook fish for about 4 minutes on each side until it flakes easily. Remove from pan and cut into bite sized chunks.
Drain and rinse the black beans and heat them either on the stove or in the microwave. Stir in 1/4 teaspoon coriander, 1/4 teaspoon cumin, dash of salt (to taste).
In a small bowl combine the sour cream with the remaining 1/4 tsp coriander, 1/4 tsp. cumin and a dash of cayenne pepper. Squeeze juice from 1/2-1 lime into mixture and stir well. Gently fold in 1/4 cup chopped cilantro.
Heat tortillas according to package directions.
Spoon about 1/4 cup of slaw mixture into each tortilla. Divide the fish evenly among the tacos and top each with sour cream mixture.
Serve with 1/4 cup of rice topped with black bean mixture. Squeeze extra lime over the rice/black beans.