Fish Chowder

Preparation info
  • 4–6

    • Difficulty


    • Ready in

      1 hr 45

Appears in

By Isabella Beeton

Published 1861

  • About

This American dish is something between a soup and a fish stew.


  • 2 lb. filleted fresh cod or haddock, the head, bones and skin of the fish
  • ¾ pt.


Skin the filleted fish. Make a fish stock with the water, bones, head and skin of the fish, salt, lemon rind, herbs and mace, simmer gently for ½ hr. Cut the fillets into 2-in. strips, slice the onions thinly and dice the potatoes. Cut the pork in tiny cubes and heat it gently in a deep pan until the fat flows freely. In the pork fat cook the onion without browning for 10 min., then add the pot