Fish Chowdah

On Monday, I  checked out my friends’ Facebook photos the Boston Marathon. I couldn’t help but feel a bit envious. I recall Marathon Monday being such a lively and fun day. People from all over lining the streets and strolling throughout the city, infected with contagious excitement and energy. My friends posted pictures Monday of blue skies and their sideline views of runners.

I went to bed early that night reminiscing on my city and feeling a little homesick. Words can’t express how surreal it was to wake up on Tuesday morning to learn there were explosions at the Boston Marathon. My heart really goes out to anyone and everyone, affected by the horrible events that took place at the marathon. In fact, my heart goes out to anyone out there in the world that is witness or a victim to such nauseating incidents. Seeing this kind of thing happen in a city as beautiful as my own, at a marathon, well it just all seems so pointless and sad.

Yesterday, after speaking with family and friends and confirming that they were all safe. I really wanted to eat something from home. I decided to make fish chowder. This recipe is very simple, rich and delicious. It took me back to memories of strolling outside in Quincy Market and grabbing a quick cup of chowdah with friends. It made me think about all the positive things about Boston. It’s a city with so much culture and distinctiveness. An incident like yesterday won’t and shouldn’t define it.

Recipe adapted from Mark Bittman’s How to Cook Everything

What you need.

  • 2 c stock
  • 2 TBSP flour (optional)
  • 1 tsp fresh or dried thyme
  • 1 c minced onion
  • 2 cups peeled, cubed potatoes
  • 1 c cream + 1 c milk (or you can opt to only use milk)
  • 2 cups diced white fish
  • 1 TBSP butter (optional)
  • Salt and pepper to taste

How you make it.

  1. In a pot or large sauce pan over a medium heat, sauté onions in about 2 TBSP olive oil . Cook for about 10 minutes or until tender, do not brown.
  2. Sprinkle flour on top and mix, add in thyme.
  3. Pour in stock and add potatoes, cook over a medium-high heat until potatoes are tender, about 10 – 15 minutes.
  4. Season with salt and pepper, pour in cream, milk and fish and cook on low heat until fish is done cooking, about 5 – 8 minutes. Add a TBSP of butter and mix once dissolved. Taste and adjust, if needed.

All that was missing were the oyster crackers. =)

Serves 4, Enjoy!