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Fisherman's Chowder

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  Salt pork 3 Ounce, diced
  Onion 1 Medium, chopped
  Diced celery 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Finely chopped thyme/1/4 teaspoon dried leaf thyme 3⁄4 Teaspoon
  Chopped sage/1/4 teaspoon dried leaf sage 1⁄2 Teaspoon
  All purpose flour 2 Tablespoon
  Potatoes 3 Medium, peeled, cut into 3/4 inch cubes
  Fish stock/2 bottles, 8 ounce each, clam juice plus 2 cups water 4 Cup (64 tbs)
  Skinless fish fillets 1⁄2 Pound (Firm Texture)
  Half and half 1 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Red cayenne pepper 1 Pinch
  Chopped parsley 1 Tablespoon
  Toasted croutons/Oyster crackers 2 Cup (32 tbs)

Saute salt pork in a large kettle until most of fat is rendered out and pork begins to brown.
Add onion; saute until soft and transparent.
Add celery, garlic, bay leaf, thyme and sage.
Stirring frequently, cook 2 to 3 minutes.
Stir in flour.
Stirring constantly, cook 1 to 2 minutes longer.
Stir in potatoes and stock or clam juice and water.
Cover and simmer until potatoes are tender, 20 to 25 minutes.
Cut fillets into 1-inch pieces; add to stock mixture.
Simmer 5 minutes or until fish turns opaque and becomes firm.
Remove and discard bay leaf.
Stir in half and half; heat through.
Add salt, black pepper and red pepper to taste.
Spoon into a tureen or serve in individual bowls.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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