Ingredients
- 1 1/4 lbs haddock
- 2 teaspoons thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1/4 cup butter
- 3 cloves garlic minced
- 1 onion chopped
- 2 medium sized potatoes diced into small chunks
- 2 celery stalks chopped
- 1 green pepper chopped
- 1 14.5 oz ounce canned chopped tomatoes with onions, celery, works well
- 3 cups Spicy Hot V8
- 1 cup chicken broth if you like fishier flavor, use fish or clam stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce more to taste
- Lime wedges
- crusty bread for serving
Instructions
- In large kettle melt butter; add onions, garlic, celery, potato, and green pepper. Cook until onion begins to soften. Stir frequently so potato doesn't stick. If needed add a little more butter.
- Add tomatoes, Worcestershire sauce, hot pepper sauce, chicken broth, and V8. Simmer, covered, for about 45 minutes or until potatoes are tender.
- Place fish fillets whole on top of the chowder. Turn fish over in pot after a few minutes. Simmer another few minutes and gently stir the fish until you see it breaking up. Your choice on how big you like the chunks, don't stir too much if you like chunky.
- Serve, adding a squeeze of lime juice, add a dash or two of additional hot pepper sauce (to taste) onto each serving. Don't forget the crusty bread!
Notes
You can use pollock, hake, or cod. Â For a real deal use Harbor Fish's chowder mix!
Tried this recipe?Let us know how it was!