Grenadier Chowder

Preparation info

  • Makes

    Six Cups

    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

The grenadier is a fish which does not figure in traditional recipes. So when I heard from a marine biologist in New Brunswick that he had just returned from a conference in Halifax, Nova Scotia, at which a grenadier chowder had been served for lunch to the assembled experts, I hastened thither and discussed its confection with Cathy Sinott, the home economist who had made it. Her recipe, scaled down for home use, follows.