Codfish chowder

Yield: 1 Servings

Measure Ingredient
2 tablespoons Diced salt pork
1 medium Onion; diced
1½ teaspoon Butter
1 teaspoon Chopped fresh thyme or 1/4 teaspoon dried
2 tablespoons Flour
1 pounds Potatoes (about 2 large); peeled and diced
2 cups Fish Stock; (recipe follows)
2 \N Bay leaves
1½ pounds Cod fillets; cut into large chunks
1½ cup Skim or low-fat milk
¼ teaspoon Salt; or to taste
\N \N Freshly ground black pepper to taste
5 cups Water
1½ pounds Bones from white fish; such as cod, rinsed
1 cup Dry white wine
1 medium Onion; sliced
1 \N Celery rib; chopped
5 \N Peppercorns
3 \N Garlic cloves; unpeeled, crushed
⅓ cup Mushroom stems; optional
\N \N Bouquet garni (10 sprigs parsley; 3 sprigs thyme and 1 bay leaf tied in cheesecloth)


The flavor of this traditional "nor'easter" chowder comes mostly from the savory fish stock.

Saute' salt pork over low heat in large saucepan, stirring, about 3 minutes, or until fat renders and pork browns. Add onions, butter and thyme and saute' stirring, 3 to 4 minutes, or until onions are soft.

Add flour and saute', stirring, 1 minutes. Add potatoes, Fish Stock and bay leaves. SIMMER 15 to 20 minutes, or until potatoes are tender. Remove bay leaves. Add cod and milk. SIMMER 8 to 10 minutes, or until fish is cooked through. Season with salt and pepper. Makes 4 servings FISH STOCK: Combine water, fish bones, wine, onion, celery, peppercorns, garlic, mushroom stems and bouquet garni in large stockpot. (Water should just cover bones). Bring almost to boil. Reduce heat and SIMMER, uncovered, 30 minutes. Skim foam from surface. Strain stock and discard solids. Freeze leftovers. Makes about 5 cups.

NOTE: My grocery store sells fish and they fillet many kinds. It is usually a free thing for them to save a bag of bones. It is possible to use any of the following: halibut, bass, tilefish, flounder, salmon, snapper, redfish, cusk and hake. Freshwater fish that make acceptable substitutes include walleyed pike and perch. If you receive more bones than needed, wrap in plastic bags and freeze the bones until the next batch of stock is made.

Posted to recipelu-digest Volume 01 Number 357 by ncanty@... (Nadia I Canty) on Dec 11, 1997

Similar recipes