PreviousContentsNext

New England Fish Chowder

2

ounces meaty salt pork, rind removed and cut into 1/3-inch dice

1

tablespoon

unsalted butter

1

medium

onion, (7 ounces) cut into 3/4-inch dice

3

to 4 sprigs fresh summer savory, or thyme, leaves removed and chopped (1/2

tablespoon)

1

dried bay leaf

1

pound

Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced

1/3

-inch thick

2 1/2

cups

Traditional Fish Stock, Chicken Stock, or water (as a last resort)

Kosher, or sea salt and freshly ground black pepper

1 1/2

pounds skinless haddock or cod fillets, preferably over 1-inch thick,

pinbones, removed

3/4

cup

heavy cream, (or up to 1 cup if desired)

1

tablespoon

chopped fresh Italian parsley, for garnish

1

tablespoon

minced fresh chives, for garnish

1

Heat a 2 to 3-quart heavy pot over low heat and add the diced salt pork. Once it

2

has rendered a few tablespoons of fat, increase the heat to medium and cook

3

until the pork is a crisp golden brown. Use a slotted spoon to transfer the

4

cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve

5

until later.

6

Add the butter, onions, savory or thyme, and bay leaf to the pot and saut,

7

stirring occasionally with a wooden spoon, for about 8 minutes, until the onions

8

are softened but not browned.

9

Add the potatoes and stock. If the stock doesnít cover the potatoes, add just

10

enough water to cover them. Turn up the heat and bring to a boil, cover, and

11

cook the potatoes vigorously for about 10 minutes, until they are soft on the

12

outside but still firm in the center. If the stock hasnít thickened lightly,

13

smash a few of the potato slices against the side of the pot and cook for 1 or 2

14

minutes longer to release their starch. Reduce the heat to low and season

15

assertively with salt and pepper (you want to almost over season the chowder at

16

this point to avoid having to stir it much once the fish is added). Add the fish

17

fillets and cook over low heat for 5 minutes, then remove the pot from the heat

18

and allow the chowder to sit for 10 minutes (the fish will finish cooking during

19

this time).

20

Gently stir in the cream and taste for salt and pepper. If you are not serving

21

the chowder within the hour, let it cool a bit, then refrigerate; cover the

22

chowder after it has chilled completely. Otherwise, let is sit for up to 1 hour

23

at room temperature, allowing the flavors to meld.

24

When ready to serve, reheat the chowder over low heat; donít let it boil. Warm

25

the cracklings in a low oven (200 degrees) for a few minutes.

26

Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the

27

center of large soup plates or shallow bowls, and ladle the creamy broth around.

28

Scatter the cracklings over the individual servings and finish each with a

29

sprinkling of chopped parsley and minced chives.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (2.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 10 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

190.73

Calories From Fat (90%)

170.84

% Daily Value

Total Fat 19.43g

30%

Saturated Fat 12.11g

61%

Cholesterol 68.77mg

23%

Sodium 18.48mg

<1%

Potassium 76.86mg

2%

Total Carbohydrates 3.87g

1%

Fiber 0.49g

2%

Sugar 2.43g

 

Protein 1.27g

3%