Italian Chowder

Servings 4 servings


  • 2 lbs Cusk or Cod
  • 6 medium potatoes
  • 1 28 ounce can whole tomatoes, mashed
  • 1 small onion, chopped
  • 2 cloves garlic, finely minced
  • fresh parsley, chopped
  • 1/2 tsp oregano
  • olive oil for sautéing
  • salt and pepper to taste


  • Peel and cut potatoes into small pieces. Cook in salted water for 10 minutes. In large sauce pan, add oil, garlic, onion, cook over low heat. Add can tomatoes and 1 can water. Add oregano, parsley, salt, pepper. Simmer for 1/2 hour. Add drained potatoes to tomato mix, simmer for 5 minutes. Add rinsed fish to sauce pan. Cook for 10 minutes until potatoes and fish are cooked. Add salt and pepper to taste. Serve in large soup bowls with Italian bread.


Vintage Harbor Fish Market recipe, circa 1980
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