A delightful and creamy haddock chowder with a touch of coastal flavors, perfect for a comforting meal.
Place the haddock in a large saucepan with enough water to cover, along with the bay leaf and a pinch of salt.
Simmer gently to avoid overcooking the fish and to extract maximum flavor.
Bring to a gentle boil, then reduce the heat and simmer until the haddock is cooked through and flakes easily.
Keep an eye on the fish to ensure it doesn't overcook.
Remove the haddock from the saucepan and set aside. Strain the cooking liquid and reserve.
Straining the liquid ensures a smooth base for the chowder.
In the same saucepan, melt the butter and sauté the onion and celery until softened.
Cooking the vegetables in butter enhances their flavor.
Add the diced potatoes and the reserved cooking liquid to the saucepan. Simmer until the potatoes are tender.
Cut the potatoes into even pieces for uniform cooking.
Return the haddock to the saucepan, breaking it into bite-sized pieces.
Gently stir to avoid breaking the fish too much.
Stir in the evaporated milk and season with black pepper. Heat through without boiling.
Avoid boiling the milk to prevent curdling.
Serve the chowder hot, garnished with a pat of butter if desired.
Serve with crusty bread for a complete meal.
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