Rockport Fish Chowder

Rockport Fish Chowder Recipe: A Delicious American Classic

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Rockport Fish Chowder is a classic seafood dish that is hearty, comforting, and full of flavor. This creamy chowder is made with fresh haddock fillets, vegetables, and a rich broth that is thickened with flour and milk. It is the perfect dish to warm you up on a cold day or to enjoy as a light and satisfying meal.

History

Rockport Fish Chowder is a traditional New England dish that has been enjoyed for generations. It originated in the coastal town of Rockport, Massachusetts, where fresh seafood is abundant. The recipe has been passed down through families and is a staple in many seafood restaurants along the East Coast.

Ingredients

2 tbsp vegetable oil
0.25 cup coarsely chopped onion
0.5 cup coarsely chopped celery
1 cup sliced carrots
2 cups raw peeled and cubed potatoes
0.25 tsp thyme
0.5 tsp paprika
2 cups bottled clam juice
8 whole peppercorns
1 bay leaf
1 lb (454 g) fresh or frozen (and thawed) cod or haddock fillets, cut into 0.75" cubes
0.25 cup flour
3 cups low-fat milk
1 tbsp fresh chopped parsley

How to prepare

Heat the oil in a large saucepan.
Add the onion and celery, and sauté for about 3 minutes.
Add the carrots, potatoes, thyme, paprika, and clam broth.
Wrap the peppercorns and bay leaf in cheesecloth.
Add the wrapped spices to the pot.
Bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the fish and simmer for an additional 15 minutes or until the fish flakes easily and is opaque.
Remove the fish and vegetables from the pot.
Break the fish into chunks.
Bring the broth to a boil and continue boiling until the volume is reduced to 1 cup.
Remove the bay leaf and peppercorns.
Shake the flour and 0.5 cup of low-fat milk in a container with a tight-fitting lid until smooth.
Add the flour mixture to the broth in the saucepan, along with the remaining milk.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Return the vegetables and fish chunks to the stock and heat thoroughly.
Serve hot, sprinkled with chopped parsley.

Variations

Add bacon or pancetta for a smoky flavor.
Use different types of fish such as cod or salmon.
Add corn or peas for a pop of color and sweetness.
Use seafood stock instead of clam juice for a richer flavor.

Cooking Tips & Tricks

Be sure to simmer the chowder gently to prevent the fish from overcooking and becoming tough.

- For a richer flavor, you can use half-and-half or heavy cream instead of low-fat milk.

- Feel free to add other seafood such as shrimp or clams to the chowder for a variety of flavors.

- Serve the chowder with oyster crackers or crusty bread for a complete meal.

Serving Suggestions

Serve Rockport Fish Chowder with a side of crusty bread or oyster crackers for a complete meal. You can also garnish the chowder with fresh parsley or chives for added flavor.

Cooking Techniques

Simmer the chowder gently to prevent the fish from overcooking.

- Thicken the chowder with a flour and milk mixture for a creamy texture.

- Remove the bay leaf and peppercorns before serving to avoid biting into them.

Ingredient Substitutions

Use vegetable broth instead of clam juice for a vegetarian version.

- Substitute gluten-free flour for a gluten-free option.

- Use coconut milk for a dairy-free alternative.

Make Ahead Tips

Rockport Fish Chowder can be made ahead of time and reheated before serving. Store the chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.

Presentation Ideas

Serve Rockport Fish Chowder in individual bowls garnished with fresh parsley or chives. You can also drizzle a swirl of cream on top for a decorative touch.

Pairing Recommendations

Rockport Fish Chowder pairs well with a crisp green salad or a side of roasted vegetables. For a complete meal, serve the chowder with a glass of white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover Rockport Fish Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

300

Carbohydrates

28g

- Dietary Fiber: 3g

- Sugars: 8g

Fats

- Total Fat: 8g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 50%

- Vitamin C: 20%

- Calcium: 30%

- Iron: 15%

Alergens

Contains fish, dairy

Summary

Rockport Fish Chowder is a nutritious and delicious meal that is rich in protein, vitamins, and minerals. It is a great source of lean protein and essential nutrients that are important for overall health.

Summary

Rockport Fish Chowder is a classic seafood dish that is easy to make and full of flavor. This creamy chowder is made with fresh haddock fillets, vegetables, and a rich broth that is thickened with flour and milk. Serve it with crusty bread or oyster crackers for a satisfying meal that will warm you up on a cold day.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a rainy day in Rockport, a small coastal town where the air was always thick with the smell of saltwater and the cries of seagulls. I was just a young girl then, visiting my aunt who lived by the sea. As I sat by the window, watching the raindrops dance on the glass, she busied herself in the kitchen, preparing a steaming pot of fish chowder.

I had always been fascinated by the way my aunt cooked. She never followed a recipe, instead relying on her intuition and years of experience. I would watch her with wide eyes, trying to absorb every detail of her movements and techniques. That day, as she stirred the pot of bubbling broth, my curiosity got the better of me.

"Can I help?" I asked tentatively, leaning in closer to get a better look at the ingredients she was adding.

My aunt smiled, her eyes crinkling at the corners. "Of course, dear. Why don't you chop up those potatoes for me?"

I eagerly grabbed a knife and set to work, the familiar scent of the sea mingling with the earthy aroma of the vegetables. As I chopped and diced, my aunt began to tell me about the history of the Rockport fish chowder. It was a recipe that had been passed down through generations, perfected by each cook who had added their own touch to it.

She told me about the fishermen who would come back from their long days at sea, their pockets heavy with the day's catch. They would bring their bounty to the women of the town, who would transform it into hearty, warming meals to nourish their families. The Rockport fish chowder was a labor of love, a way of honoring the hard work and sacrifice of those who braved the unpredictable waters.

As my aunt poured the creamy broth over the tender chunks of fish and vegetables, I could feel a sense of reverence in the air. This was not just a soup; it was a tribute to a way of life, a connection to the sea and all its mysteries.

When the chowder was finally ready, my aunt ladled out steaming bowls for us to enjoy. The first spoonful was like a revelation – the rich, velvety broth coating my tongue, the tender fish melting in my mouth. It was a taste of the sea itself, a reminder of the power and beauty of nature.

From that day on, I was determined to master the art of making Rockport fish chowder. I spent hours in my own kitchen, experimenting with different ingredients and techniques, trying to capture that elusive flavor that had captured my heart. I scoured cookbooks and asked friends and neighbors for their own versions of the recipe, incorporating their tips and tricks into my own.

Over the years, I refined my recipe, adding a pinch of this and a dash of that until I had created my own unique twist on the classic dish. Each time I made a pot of chowder, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been handed down to me with love and care.

Now, as I sit by the window of my own kitchen, the rain tapping gently on the glass, I can still taste that first spoonful of Rockport fish chowder, still feel the warmth of my aunt's smile as she passed me a bowl. It is more than just a recipe to me; it is a connection to my past, a reminder of the strength and resilience of those who came before me.

And so, I continue to make my Rockport fish chowder, each batch a tribute to the fishermen and cooks who have shaped me into the woman I am today. As I stir the pot and breathe in the fragrant steam, I am filled with a sense of gratitude for the simple pleasure of a good meal shared with loved ones, and the knowledge that some things truly do get better with age.