While we were at Roosevelt Campobello island last year we had a heavenly fish chowder! Hence I needed to find a recipe to recreate it in our Maine Mansion this year. Viola! And since one recipe is good, many must be better, no?

New England Fish Chowder

A simple Maine-style fish chowder!

2 pounds firm white fish fillets

1 tablespoon olive oil

1 cup diced onion

2 stalks celery, diced

2 small carrots, peeled and diced

4 cups cubed potatoes

2 cans (12 ounces each) reduced-fat evaporated milk

1/2 cup heavy cream

Salt, pepper & butter to taste

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 (affiliate link). 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 fish, milk and cream.

Heat gently, stirring often. Don’t allow to boil. Add salt, pepper and butter (if desired) to taste.

Maine Crab Dip

2 oz cream cheese, softened
1 tbsp mayonnaise
¼ cup sour cream
1 tbsp butter, softened
¼ tsp seasoned salt
⅛ tsp paprika
4 tsps yellow onion, diced
6 oz crabmeat
4 tsps green pepper, diced
¼ cup shredded mozzarella
sliced green onion, for garnish
chopped parsley, for garnish

Preheat oven to 350 degrees. In large bowl, combine cream cheese, mayonnaise, sour cream, butter, salt, and paprika. Fold in yellow onion, crabmeat, green pepper, and mozzarella. Transfer to lightly greased, small, shallow baking dish. Bake 10–15 minutes, or until golden and bubbly. Garnish with green onion and parsley and serve with corn chips.

Italian Fish Chowder

1/4 cup olive oil

1 medium onion, chopped

3 medium cloves garlic, chopped

pinch of red pepper, flakes or ground

4 medium potatoes, peeled and cut into medium pieces

1 small can crushed tomatoes

2 lbs haddock fillet, cut into small pieces

salt and pepper, to taste

1/4 cup chopped parsley

Heat the olive oil in large saucepan over low heat. Add the onion and garlic. Cook slowly until soft.

Add the red pepper flakes, chopped potatoes, and tomatoes. Fill the empty tomato can with water and add it to the sauce pan. Cook until the potatoes are almost done, 10 to 12 minutes. 

Add haddock pieces to the tomato sauce with the salt and pepper. Cook until the fish flakes. Add the chopped parsley.

Enjoy with crusty bread.

Baked Salmon

1 pound Salmon fillet

Olive oil

1 lemon

3 T butter

Melt butter and squeeze the lemons juice into it. Brush salmon with olive oil & place salmon skin side down in a foil lined baking sheet, pour melted butter over it. Seal with foil and bake at 375 for 12-18 minutes. Fish should flake easily. (120-140 on instant read thermometer)

Variation: Mix brown sugar, salt, sweet paprika, garlic powder and black pepper then sprinkle onto the top of salmon after the butter. After cooking top with a little minced fresh parsely or cilantro.