Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

 

CONNECTICUT CHOWDER
(Boston Cooking-School Cook Book, 1896)


    4 lb. cod or haddock.
    4 cups potatoes cut in 3/4 inch cubes.
    1 1/2 inch cube fat salt pork.
    1 sliced onion.
    2 1/2 cups stewed and strained tomatoes.
    3 tablespoons butter.
    2/3 cup cracker crumbs.
    Salt and pepper.


Prepare as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.

 

 

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