New England Fish Chowder
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Ingredients
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4 ozs
salt pork
(meaty, rind removed and cut into 1/3-inch dice)
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2 tbsps
unsalted butter
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2
onions
(medium, 14 ounces, cut into 3/4-inch dice)
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7 sprigs
summer savory
(fresh, or thyme, leaves removed and chopped, 1 tablespoon)
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2
bay leaves
(dried)
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2 lbs
yukon gold
(Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick)
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5 cups
fish stock
(strong, traditional fish stock,chicken stock, or water, as a last resort)
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sea salt
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black pepper
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3 lbs
skinless haddock fillets
(preferably over 1 inch thick, pinbones removed)
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1 12 cups
heavy cream
(or up to 2 cups if desired)
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2 tbsps
italian parsley
(chopped fresh)
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2 tbsps
chives
(minced fresh)
Preparation
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