New England Fish Chowder

foodnetwork.com

Dale Wyttenbach

4 ounces meaty salt pork, rind removed and cut into ⅓-inch dice

2 tablespoons butter

2 medium onions, cut into ¾-inch dice

6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)

2 dried bay leaves

2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced ⅓-inch thick

5 cups Strong Fish Stock, recipe follows

Kosher or sea salt and freshly ground pepper

3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed

1 ½ cups heavy cream

2 tablespoons finely chopped Italian parsley leaves

2 tablespoons finely chopped fresh chives

subheading: Strong Fish Stock:

2 tablespoons butter

2 medium onions, very thinly sliced

4 stalks celery, very thinly sliced

2 medium carrots, peeled and very thinly sliced

2 dried bay leaves

¼ cup roughly chopped fresh flat-leaf parsley leaves and stems

6 to 8 sprigs fresh thyme

2 tablespoons black peppercorns

1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed and rinsed clean of any blood.

2 ½ to 3 pounds fish bones from sole, flounder, bass and/or halibut, cut into 2-inch pieces and rinsed clean of any blood

¼ cup dry white wine

Kosher or sea salt

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer