Prep 15 mins
Cook 1 hr
This is from the 1961 Amy Vanderbilt complete cookbook
- 59.14 ml minced peeled onion
- 3 garlic cloves, peeled and mashed
- 29.58 ml finely cut green peppers
- 29.58 ml olive oil
- 59.14 ml flour
- 473.18 ml water
- 946.36 ml canned tomatoes, chopped
- 14.79 ml tomato paste
- 14.78 ml salt, to taste
- 1.23 ml cayenne or 1.23 ml chili powder
- 2.46 ml beau monde seasoning
- 236.59 ml white wine
- 907.18 g white fish fillets
- 453.59 g fresh or quick-frozen haddock or 453.59 g cod, cleaned and cubed
- 44.37 ml finely cut parsley
- Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
- Sprinkle with flour.
- Stir and cook 2 or 3 minutes.
- Add water, tomatoes and paste, seasonings and wine.
- Stir and bring to boiling point.
- Add fish.
- Lower heat and let simmer 1 hour or until fish is done but still firm.
- Serve in warmed chowder bowls, topped with parsley.
- Makes 6 or more servings.
- Garlic French bread goes well with this chowder.
- Actually it's essential!
- People who imagine they don't like fish love this soup.
- It makes a hearty one-dish meal.
- In fact, that's the only way I ever serve it.
- The"makings" are always on hand.
- Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
- Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.