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Fish Chowder

Recipe by Jantina Green, sister of Colton, our partner harvester of Purple Dulse

Servings

4-6

Prep Time

10 minutes

Cook Time

25-30 minutes

“We love to make this chowder in the winter months, when we’re lobster-fishing and need a quick, warm meal at the end of the day. Purple dulse takes the place of salt here!”


Fish Chowder

Ingredients

  • 3 large haddock filets (or lobster, clams, or other fish)

  • 2 small potatoes

  • 3 cups milk of choice

  • 4 Tbsp butter

  • 1 small onion, minced

  • 1 Tbsp Purple Dulse Flakes

  • ½ tsp ground black pepper

  • salt, to taste

Directions

  1. Dice and boil potatoes in salted water until al dente.

  2. Add fish and let boil over low-medium heat, then take a fork or knife and break fish up.

  3. Drain most of the water (leave just a little bit in the pot).

  4. Add onion, milk and butter, then add dulse flakes and pepper.

  5. Simmer on low until done.
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