Recipe: Connecticut Fish Chowder

Any cheap FISH that is fresh will do for this dish, or it may be made from the heads, fins and backbones of the FISH, used for filets or broiling. Place the heads, fins and backbones of three medium-sized FISH in a deep Saucepan and add

  • Two quarts of cold water,
  • Two onions, cut fine,
  • One carrot, cut in tiny dice,
  • One-half bay leaf,
  • One-half teaspoon of thyme.

Cover and bring to a boil. Cook slowly for one hour. Now remove the heads, fins and backbones and pick the meat from the heads and backbones and return to the stock.
Now rub one cup of stewed tomatoes through a sieve and add five tablespoons of cornstarch. Stir until the starch is dissolved and then add to the stock. Bring quickly to a boil and add:

  • Two cups of diced and par-boiled potatoes,
  • Salt and pepper to taste,
  • Two tablespoons of butter,
  • Two tablespoons of finely chopped parsley.

Let boil up once and then serve. This is delicious. One pound of FISH may be used in place of heads, fins and backbones.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss