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CAPE COD
FISH
CHOWDER
4-5 lbs
haddock
or cod
fish
3 cups
cold
water
1/4 lb.
lean
salt
pork,
diced in
1/8-1/4"
cubes
6
onions,
thinly
sliced
3 cloves
garlic,
minced
1 or 2
lbs.
corn
2-3
tablespoons
flour
4 large
potatoes,
peeled
and
diced
3/4 cup
celery,
minced
4 cups
milk,
scalded
4
tablespoons
butter
1/2 cup
cream
salt and
pepper,
to taste
4
tablespoons
fresh
parsley,
minced
Have
fish cut
into
fillets,
reserving
head,
tail and
backbone.
Slice
fillets
into 2
inch
pieces
and
refrigerate
until
ready to
use.
Put
remaining
fish in
a
saucepan
with
cold
water
for 30
minutes.
After 30
minutes,
strain
and
reserve
fish
stock.
In a
heavy
bottom
skillet,
fry salt
pork
bits
over low
heat;
after
the
liquid
has
accumulated,
turn to
medium
high
heat
until
crispy.
Add and
lightly
brown
the
onions;
stir in
garlic
and
saute
for 2
minutes
over
medium
heat.
Add
flour
and pour
in fish
stock,
stirring
constantly
to avoid
lumps.
Add
potatoes,
onions,
celery
and
corn.
Cooks
Note:
Corn on
the cob
may be
used to
advantage;
cut the
corn
directly
off the
cob and
scrape
the
milky
bits off
with the
back of
the
knife to
make an
extra
creamy
chowder.
If corn
on the
cob is
not
available,
frozen
corn
also
works
well. A
few
kernels
can be
processed
in the
blender
for the
same
effect.
Cover
and
simmer
over low
heat for
45
minutes
or until
potatoes
and corn
become
tender.
Add fish
and cook
for an
additional
15-20
minutes.
Stir in
cream
during
final 5
minutes.
Serve
with
chowder
crackers.
This
chowder
is even
better
the next
day, so
it can
be made
a day
ahead
and
refrigerated
overnight.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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