Living in Maine for over 30 years haddock was a staple at our dinner table as much as meat was in most families. During the long cold winters, fish chowder was our go to meal for a hot and hearty supper. Here is a delicious recipe from one of Portland, Maine’s most famous diners, Becky’s.
1 cup chopped onion
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
6 cups diced raw potato
3-4 haddock filets (a little over one pound)
4 cans evaporated milk
2 cups whole milk
6 strips bacon, cooked crisp and broken into pieces
- In a deep saucepan or Dutch oven, sauté the onion in the 6 tblsp. butter until it is transparent. Add pepper, garlic, salt, and potatoes, plus enough water to cover the potatoes. Boil until the potatoes are fork-tender.
- Lay the haddock atop the cooked potatoes and onions. Do not drain off water or add more. Cover the pan and boil over medium heat until the fish flakes apart with a fork (no more than 10 minutes).
- Add evaporated milk and milk and heat but do not return to boil.
- Add bacon and additional salt and pepper to taste. Float remaining 4 tblsp. butter on top.