Martha's Fish Chowder
2 pounds firm white fish fillets (I used haddock)
2 tablespoons olive oil
1 cup diced onion
2 celery stalks, diced
2 small carrots, peeled and diced
4 cups cubed potatoes
2 cups whole milk (preferably organic)
2 cups cream (preferably organic)
salte and pepper to taste
butter to taste (optional)
method:
Put the fish and 2 cups water in a covered skillet Cook over medium low heat until the fish just flakes with a fork, 5 to 10 minutes (depending on the thickness of your fish). Remove the fish, reserving the liquid, and separate it into large pieces.
Put a large pot on medium heat and add 2 tablespoons olive oil. Add the onion, celery, carrots and potatoes and mix them together with a wooden spoon. Cook for around 10 minutes, with the lid askew and stirring occasionally, until the carrots have softened a bit and the onion is lightly golden. Add the reserved water you used to cook the fish. Bring to a boil and then lower the heat, cover and cook just until the potatoes are tender, about 10 minutes.
Add milk and cream. Heat gently, stirring often. Don't allow to boil. Add salt, pepper and butter (if desired) to taste.
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