Old Fashioned Fish Chowder

If you can, let this Old Fashioned Fish Chowder mellow in the refrigerator for a day before serving!

2 inch cube salt pork, diced fine

2 onions, sliced thin

3 medium potatoes, peeled and diced

4 cups fish stock-homemade recipe here

2 lbs. fillet of cod, haddock or any firm white fish

2 cups cream or milk

2 Tbsp. butter

salt and freshly ground pepper to taste

Cook the salt pork very slowly in a small skillet until the fat has melted and the scraps are brown.

Strain, setting aside the crisp scraps, and put 2 Tbsp. of fat in a soup pot.

Heat the fat, add onions and cook over low heat until golden. Stir in the potatoes and toss until well coated.

Add fish stock and simmer for about 5 minutes. Cut the fish in chunks, add to the pot.

Simmer, partially covered, for about 10 minutes or until the fish is cooked through and potatoes are tender.

Stir in the cream or milk and heat slowly without boiling. Add the pork scraps.

Just before serving, stir in the butter, add salt and pepper to taste. Heat until butter melts.

Serve with saltine crackers.

Yield: 10 cups

 

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