RE: Seafood Chowder
Having spent the ages from 5-14 living in a house 4 blocks from the Atlantic Ocean we learned to fish, to clean fish, to cook fish, and to love every mouthful of it. My personal favorite is bluefish which shows up about the middle of August on Long Island and filled our plates almost every night for a month or so. But for the other 11 months we caught what we could and Mother cooked it. I loved her fish chowder,
Made from the catch of the day ( not bluefish though ) ----
She would cook the trimmings in a big pot of water for about 30 minutes,
then strain it and return the water to the pot. She would add the boned and skinned fish------flounder/haddock/or any lean fish we caught. Cooked it for 10 or 15 minutes, no longer.
In the meantime I would be peeling and slicing about a pound of potatoes which were put into a quart or more of milk (depended on the amount of fish we had caught)---Simmered for about 15 minutes.
While the spuds were simmering away she would cook a diced up piece of salt pork in a big iron skillet until the fat was rendered out, to the fat she added an onion or two (depending) and cooked til done but not browned. Then she added crumpled crackers until all the fat was soaked up by them.
When they were all done and still warm she would slowly stir the fish (not the water, that was used for other things, or if needed to thin out the soup to make an extra plateful) into the potatoes and then add the salt pork mixture. Heat it all up for a few minutes and --bon appetite.
Mom had been taught to cook when she came to America in the homes of millionaires (when a million was a million) and her recipes were either in her head or scribbled in pencil hardly legible. Every measurement was "a pinch of something" and "about this much of something else". There were no definite amounts of anything, but the food was great.