By Yankee Magazine
Sep 18 2007
You can use any other firm, white fish in this chowder, but haddock has a unique taste.
1-1/2 quarts fish stock
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 to 3 potatoes, peeled and chopped
2 tablespoons chopped parsley
1 tablespoon chopped basil
1 cup tomato juice or V-8 juice
2 pounds haddock, skinned, boned, and cut into 2-inch pieces
Salt and pepper to taste
Combine stock, onion, carrots, potatoes, parsley, and basil in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 10 minutes. Add tomato or V-8 juice. Bring mixture to a boil again, add haddock, reduce heat, and simmer, partially covered, 10 minutes, or until fish is tender. Season with salt and pepper.