Sea-Food Chowder

Preparation info

  • 4–5

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 smoked haddock (1–1¼ lb.)
  • 1–2 sliced onions
  • 1 breakfast-


Cover the well-washed haddock with cold water, bring slowly to boil, then remove and wash again. Skim off scum from the stock. Cook onions in a little of the stock until almost soft. Add potatoes and cook until soft. Cut tomatoes into eighths, discard seeds; simmer in remaining stock. Add tomatoes to other vegetables and cook a little. Meanwhile, free the haddock flesh of skin and bones. Melt t