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Fish Mulligan

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Submitted by maja_loved

Fish mulligan stew with haddock, potatoes, carrots, tomatoes, and bacon in a one-pot broth seasoned with celery seed. A hearty New England-style fish chowder that doubles easily for a crowd.

YIELD

6 servings

PREP

30 min

COOK

25 min

READY

55 min

Fish mulligan is the kind of no-fuss, throw-it-all-in-the-pot cooking that made New England kitchens famous. Haddock simmers with cubed potatoes, carrots, green peppers, and crushed tomatoes in a broth built on bacon drippings and celery seed. It’s chowder’s scrappier, tomato-based cousin.

The bacon goes in first, rendering its fat into the pot. Those drippings become the cooking base for the onions and everything that follows. Crumble the cooked bacon and save it for garnish so you get smoky, crunchy bites on top of each bowl.

Celery seed is a quiet powerhouse in this stew. Half a teaspoon adds a warm, slightly bitter, celery-like flavor that ties the vegetables and fish together without tasting like any single ingredient. It’s a common trick in old chowder recipes that modern versions often skip.

The tomatoes go in last, just long enough to heat through. Adding them too early breaks down their acidity and can toughen the fish. A quick addition at the end keeps their brightness intact.

Pro Tips

  • Cut the haddock into 2½-inch pieces so they hold together during simmering. Smaller pieces will flake apart into the broth.
  • Cube the potatoes to ¾ inch for even cooking. They should be tender but not falling apart when the stew is done.
  • This recipe doubles well. Use a full pound of bacon when doubling for enough drippings to sauté the larger batch of onions.
  • Serve with crusty bread to soak up the tomatoey broth.

Variations

  • Add cubed chicken breast, shrimp, clams, or oysters alongside the haddock for a surf-and-turf version.
  • Swap haddock for cod or pollock if that’s what’s fresh at the fish counter.
  • Stir in a splash of hot sauce or Old Bay seasoning for a spicier, more Maryland-style take.

Ingredients

6 6
SLICES SLICES BACON
diced
3 3
MEDIUM EACH ONIONS
1 ½ 680.4
POUNDS G HADDOCK
fresh, cut into 2 1/2 inch pieces
1 ½ 680.4
POUNDS G POTATOES
cut in 3/4 inch cubes
3 3
LARGE EACH CARROTS
cubes
½ 2.5
TEASPOON ML CELERY SEED
¼ 59
CUP ML GREEN BELL PEPPER
diced
2 10
TEASPOONS ML SALT
(or salt to taste)
½ 2.5
TEASPOON ML BLACK PEPPER
3 710
CUPS ML WATER
boiling
1 can
TOMATOES, CANNED
crushed, 28 oz. *
2 30
TABLESPOONS ML PARSLEY LEAVES
snipped

Directions

Can also add chicken breasts (skinned, boned, cubed), shrimp, clams, oysters, e tc.

In deep kettle or Dutch oven, sauté bacon until lightly browned; remove bacon, set aside.

In same kettle, sauté onions until tender.

Add fish, potatoes, celery seeds, carrots, green peppers, salt, pepper, chicken and/or any other seafood and boil ing water.

Simmer, covered, until vegetables are tender, about 25 minutes.

Add tomatoes; heat.

Garnish with parsley and crumbled bacon bits.

Serves 6 main dishes.

Recipe doubled nicely--use 1 pound bacon!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 449g (15.8 oz)
Amount per Serving
Calories 276 15% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 1083mg 45%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 55g
Vitamin A 106% Vitamin C 34%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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