Golden Fish Chowder

This recipe was one that Pop (Raymond Paine) frequently made and claimed to be his favorite. Perhaps his signature dish? I have to admit, I am not much of a fish-lover but I really enjoy this chowder and have made it several times over the years. I'm remembering how rich and tasty it was and wishing I had a bowl right now!

Pop's Golden Fish Chowder
Serves: 6

1 lb. Haddock or Cod fillets
1 1/2 cups Milk
1 Bay Leaf
1 stalk Celery
1/4 tsp Thyme
1/4 cup Butter
1/2 cup chopped Onion
3 Tbsp. Flour
1 tsp Salt
1/4 tsp Pepper
4 cups Milk
2 cups diced Potatoes
2 cups shredded Cheddar Cheese

Place fish in a large skillet. Add 1 1/2 cups milk, bay leaf, celery, and thyme. Cover and simmer 10 to 20 minutes. Remove fish from skillet, removing skin and bones as necessary. Cut fish into 1/2 inch pieces. Strain liquid from fish and reserve.

Melt butter in a 3 quart saucepan. Saute onion and then stir in flour, salt, and peper. Remove from heat and gradually add liquid from fish, then 4 cups of milk and potatoes. Cook, covered 15 minuted or until potatoes are tender. Stir in cheese until melted. Add fish and heat to serving temperature.

Stuffed Filet of Sole

This was Mo's favorite way of having Sole and her recipe. 

Stuffed Filet of Sole

1/3 cup Butter
1/3 cup fresh Lemon juice
Salt and Pepper to taste
1 1/3 cups cooked Rice (I usually make 3 cups)
1 cup shredded Cheddar Cheese (plus a little extra to top each filet)
1 10 oz. package frozen Chopped Broccoli (thawed and drained)
8 fresh Sole filets
Paprika

In a small saucepan, melt butter. Add lemon juice, salt and pepper.

In a medium bowl, combine rice, cheese, broccoli, and 1/4 cup of the lemon/butter mixture.

Lightly spray a glass baking dish (13" x 9" is a good size). Spoon rice mixture on top of each filet, roll up, and place seam-side down in the baking dish. Any extra rice mixture can be spooned around filet in the dish.

Top filets with remaining lemon/butter mixture. Top each filet with a little bit of shredded cheddar cheese if desired. Sprinkle with pepper and a little paprika.

Bake at 375 degrees for about 25 minutes, or until fish flakes with a fork.

Serves 6 - 8.

Baked Salmon Filets

Baked Salmon Filets

Salmon filets, thawed

Pat of Butter

Lemon Juice

Pepper

Seasoned Salt

Paprika

Spray a baking dish with non-stick spray. Arrange salmon filets in bottom of dish. Dab small pats of butter on top of each filet. Spray a little bit of lemon juice on each filet and then sprinkle black pepper, seasoned salt, and a little bit of paprika onto each one.

Bake in a 375° oven for about 15 – 20 minutes, or until salmon begins to flake.