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FISH
CHOWDER
THE MAINE WINDJAMMER FLEET
There are many small privately owned schooners and yawls
in Maine that are available for individual or group
bookings. Many are old historic vessels, living museums
on the water. Their accommodations are simple. Service
is simple. You usually sail during the day, making several
stops at towns or beaches, then anchor at night. There
may be sunfish, windsurfers, dinghies or kayaks on board,
or you can swim or snorkel. You can take a turn hauling
lines if you wish, and get sailing tips at the helm.
Cooking is often done on a wood-burning stove, and dinner
served buffet-style on deck. Usually there is one lobster
bake with a driftwood fire on shore.
Their recipe:
1/4 lb. salt pork
1/2 tsp. dill weed
5 med. peeled, cubed potatoes
1/2 tsp. basil
1 lg. chopped onion
1/4 tsp. parsley
3 cloves of diced garlic
1/4 tsp. pepper
3 tops chopped celery and leaves
1 can evaporated milk
1 tsp. Worcestershire sauce
1-1/2 lb. haddock or cod filets
Sauté salt pork, garlic and onion in a little
water, until soft. Stir frequently. Add potatoes. Cover
with water and simmer. When potatoes are almost done,
lay fish on top. Add seasonings and cover. When fish
starts to break apart, add one can of evaporated milk.
Place on low heat until ready to serve.
Yield: Serves four to six.
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