Half chowder, half fish pie, this one-pot dinner is everything I want contemporary Michigan cuisine to be-rooted in our region's agricultural and culinary traditions but not stodgy or heavy the way Midwestern food is presented and perceived to be.
Smoked fish is emblematic of the northern Midwest both because many of the people who immigrated and stayed here were from fish-loving regions (Scandinavia, The Netherlands, and parts of the Mediterranean Basin), but also because our state's defining (and unifying) feature, the Great Lakes, are loaded with all sorts of fish that were traditionally preserved through hot smoking.
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