Nova Scotia Haddock Chowder Delight
Experience the flavors of Canada with this hearty Nova Scotia Haddock Chowder, inspired by the classic recipe from the Evangeline Snack Bar in Grand Pré, N.S. This chowder captivates with its combination of tender haddock fillets, creamy potatoes, and fresh vegetables in a velvety base. As you bring this easy-to-prepare dish to your table, the aromas of fish and sea meld with the comforting creaminess, creating a dish that is not just a meal but a warm embrace. Perfect for chilly evenings, this chowder can also welcome some shrimp, chopped parsley, or even a sprinkle of crispy bacon as delightful toppings. Enjoy a taste of the Atlantic coast in your own kitchen!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Haddock fillets or firm white fish fillet
1 lb (Cut into bite-sized pieces after cooking)
Water
4 cups (N/A)
Salt
1 teaspoon (N/A)
Potatoes
3 cups (Cubed and peeled)
Onion
1 cup (Finely chopped)
Celery
1 cup (Chopped)
Freshly ground pepper
1 pinch (N/A)
Light cream or evaporated milk
1 cup (N/A)
Butter
2 tablespoons (Swirled in at the end)
Instructions
1
In a large saucepan, combine the haddock fillets (or your choice of firm white fish), water, and salt. Bring the mixture to a rolling boil over medium-high heat.
2
Once boiling, reduce the heat to low and let it simmer gently, uncovered, for about 8 to 10 minutes, or until the fish is cooked through and the flesh is opaque.
3
Carefully remove the fish from the saucepan and place it on a plate to cool slightly. Once cool enough to handle, break the fish into bite-sized pieces and set aside.
4
Next, skim off any foam that has formed on the surface of the fish stock.
5
Add the cubed potatoes, chopped onion, chopped celery, and freshly ground pepper to the pot with the fish stock. Cover and bring the mixture back to boiling.
6
Reduce the heat again and simmer until the vegetables are tender, usually around 15-20 minutes.
7
Once the vegetables are tender, return the reserved fish pieces to the pot.
8
Pour in the light cream or evaporated milk, stirring gently to combine. Heat the chowder through but avoid bringing it back to a boil to maintain the cream’s texture.
9
Taste the chowder and adjust seasoning with additional salt or pepper if needed.
10
Swirl in the butter for a rich flavor and glossy finish.
11
Transfer the chowder to warmed serving bowls or a tureen and serve immediately, garnished with your choice of toppings like parsley or crumbled bacon.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Nova Scotia Haddock Chowder Delight?
It is a hearty Canadian seafood soup featuring tender haddock, potatoes, and vegetables in a creamy base, inspired by a classic recipe from Grand Pré, N.S.
Which restaurant inspired this recipe?
This chowder is inspired by the classic recipe from the Evangeline Snack Bar in Grand Pré, Nova Scotia.
What kind of fish is used in this chowder?
The recipe calls for 1 lb of haddock fillets, but any firm white fish fillet can be used as a substitute.
How many ingredients are required for this recipe?
There are a total of 9 ingredients required for this recipe.
How should the potatoes be prepared?
You should use 3 cups of potatoes that have been peeled and cubed.
What vegetables are included in the chowder?
The vegetables included are cubed potatoes, finely chopped onion, and chopped celery.
How much water is needed for the fish stock?
The recipe requires 4 cups of water to cook the fish and create the base stock.
How long do you simmer the haddock?
The fish should be simmered gently for about 8 to 10 minutes until it is cooked through and opaque.
What is the first step in the cooking process?
The first step is to combine the haddock fillets, water, and salt in a large saucepan and bring it to a rolling boil.
Should the fish be left whole in the chowder?
No, after cooking, the fish should be removed and broken into bite-sized pieces before being added back later.
What should be done after the fish is removed from the stock?
You should skim off any foam that has formed on the surface of the fish stock before adding the vegetables.
How long do the vegetables need to cook?
The vegetables should simmer in the stock for about 15-20 minutes until they are tender.
What type of dairy is used to make the chowder creamy?
You can use either 1 cup of light cream or 1 cup of evaporated milk.
Why should you avoid boiling the chowder after adding the cream?
Avoiding a boil helps maintain the cream’s smooth texture and prevents it from curdling or separating.
How is butter used in the recipe?
Two tablespoons of butter are swirled into the chowder at the very end for a rich flavor and glossy finish.
What are some suggested toppings for this chowder?
Recommended toppings include chopped parsley, crumbled crispy bacon, or even extra shrimp.
Is this recipe suitable for cold weather?
Yes, it is described as a perfect dish for chilly evenings and provides a warm, comforting meal.
How much onion and celery is needed?
The recipe requires 1 cup of finely chopped onion and 1 cup of chopped celery.
What seasoning is used for the vegetables?
The vegetables are seasoned with salt and a pinch of freshly ground pepper.
When do you add the fish back into the pot?
The reserved fish pieces should be returned to the pot once the vegetables are fully tender.
What is the heat setting for simmering the vegetables?
After bringing the mixture back to a boil with the vegetables, the heat should be reduced to low for simmering.
Does this recipe include shellfish?
The base recipe does not include shellfish, but it suggests that shrimp can be added as a delightful topping.
How should the chowder be served?
It should be served immediately in warmed serving bowls or a large tureen.
Can I adjust the salt and pepper at the end?
Yes, you should taste the chowder before serving and adjust the seasoning with additional salt or pepper if needed.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and described as simple to prepare.
What is the texture of the chowder?
The chowder has a velvety, creamy base with chunky pieces of fish and tender vegetables.
What regional cuisine does this dish belong to?
This dish is a classic example of Canadian cuisine, specifically from the Atlantic coast of Nova Scotia.
Should the saucepan be covered while cooking the vegetables?
Yes, you should cover the pot when bringing the vegetable and stock mixture back to a boil.
How much haddock is required for one batch?
The recipe calls for 1 lb of haddock fillets.
What is the role of the salt in the first step?
One teaspoon of salt is added to the water to season the fish and the stock as they boil together.