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You can use any other firm, white fish in this chowder, but haddock has a unique taste.
Yield: Serves 6
- 1-1/2 quarts fish stock
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 to 3 potatoes, peeled and chopped
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
- 1 cup tomato juice or V-8 juice
- 2 pounds haddock, skinned, boned, and cut into 2-inch pieces
- Salt and pepper to taste
Combine stock, onion, carrots, potatoes, parsley, and basil in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 10 minutes. Add tomato or V-8 juice. Bring mixture to a boil again, add haddock, reduce heat, and simmer, partially covered, 10 minutes, or until fish is tender. Season with salt and pepper.
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