Ingredients
- 4 tablespoons butter
- 1 cup onion, cut into 1/4-inch cubes
- 4 cups water
- 1 pound russet potatoes, peeled , cut into 1/4-inch cubes
- 3 pounds haddock, cut into 1 1/2-inch chunks,skinned
- 16 ounces heavy cream,(2 cups)
- 2 teaspoons kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried dill
How to Make
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Step 1: In a 7-quart pot over medium-low heat
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Step 2: Melt the butter.
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Step 3: Add the onion and cook, stirring often, until translucent, 6 minutes.
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Step 4: Set aside.
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Step 5: Meanwhile
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Step 6: Pour the water into a 4-quart pot and add the potatoes.
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Step 7: Bring the water to a boil
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Step 8: Then reduce to a simmer and cook until just tender, about 10 minutes.
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Step 9: Remove the potatoes with a slotted spoon and set aside.
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Step 10: Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes.
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Step 11: Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot.
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Step 12: Stir
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Step 13: Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture.
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Step 14: Stir well.
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Step 15: Add the salt and white pepper, to taste
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Step 16: Then add the dill.
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Step 17: Simmer gently over low heat for at least 15 minutes, stirring occasionally.
We hope you enjoy this recipe!
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