Golden Fish Chowder

This was the second thing I bookmarked in the international cookbook.  The original recipe includes New Brunswick in the title and calls it Canadian.  I'm sure something similar is made in the northern Atlantic U.S., so I'm not giving it a Non-American label.

It isn't soup or stew weather yet in L.A., but I'm feeling the need for holiday and comfort foods.  I usually don't get into the Christmas spirit until the week before, so this is pretty impressive.  If I didn't have a freezer full of baked goods already, I'd be starting on pies and cookies.

Cod costs more than I was expecting in my area.  There's a reason you should buy local.  Anything shipped in from across the country has been previously frozen and costlier.  If you're in New Brunswick, you can go down to the docks and the farmer's market and pick up everything for much less.

1 lb haddock or cod fillets
*2-1/2 C milk, more for thinning
1 C water or chicken stock, more for thinning
*1 bay leaf
1 rib celery, cut in 1" pieces
1/4 tsp dried thyme
1/4 C butter or margarine
*1/2 C onion, diced
3 Tb flour
2 C diced potatoes
2 C (8oz) shredded cheddar cheese
salt and white pepper to taste
1/4 tsp liquid smoke (optional)

1.  In a large soup pot, melt butter.  Sautée onion until tender.  Add flour and stir into a roux.  Add 1 C water or stock, 1 C milk, and stir to thicken slightly.  Stir in diced potato and pepper.  Add more stock  if necessary to cover potatoes.  Bring to a low boil over medium heat, and liquid will continue to thicken.  Lower head to a simmer, cover, and cook while you make the fish separately.

2.  In a large skillet, lay fish fillets.  Add bay leaf, thyme, and celery.  Pour 1-1/2 C milk over and bring to a simmer.  Poach fish until done, turning once, about 8 minutes per side.  If necessary, remove skin and bones.  Chop into bite-sized pieces.

3.  Pluck out bay leaf and add contents of skillet to the pot once the potatoes are done.  Turn off heat and stir in cheese and liquid smoke.  Taste and add salt if needed.  If too thick, thin with milk to desired consistency.  Serve hot.

Serves 4-6
Difficulty rating  :)