1/19/2016 New England Fish Chowder recipe | Epicurious.

com

F
BJP
| 2000
50:PM
M,&B

: Makes about 14 cups; serves 8 as a main course

Pp
4 ounces meaty salt 1. Heat a 4- to 6-quart heavy pot over low heat
pork, rind removed and and add the diced salt pork. Once it has
cut into 1/3-inch dice rendered a few tablespoons of fat, increase the

2 tablespoons unsalted heat to medium and cook until the pork is a

butter crisp golden brown. Use a slotted spoon to

transfer the cracklings to a small ovenproof dish,
2 medium onions (14 leaving the fat in the pot, and reserve until later.
ounces), cut into 3/4-
inch dice 2. Add the butter, onions, savory or thyme, and
bay leaves to the pot and saut, stirring
6 to 8 sprigs fresh
occasionally with a wooden spoon, for about 8
summer savory or
minutes, until the onions and softened but not
thyme, leaves removed
browned.
and chopped (1
tablespoon)
3. Add the potatoes and stock. If the stock
2 dried bay leaves doesn#over the potatoes, add just enough water
to cover them. Turn up the heat and bring to a
2 pounds Yukon Gold,
boil, cover, and cook the potatoes vigorously for

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1/19/2016 New England Fish Chowder recipe | Epicurious.com

2 pounds Yukon Gold,

boil, cover, and cook the potatoes vigorously for
Maine, PEI, or other all-
about 10 minutes, until they are soft on the
purpose potatoes,
outside but still firm in the center. If the stock
peeled and sliced 1/3-
hasn4hickened lightly, smash a few of the
inch thick
potato slices against the side of the pot and cook
5 cups Strong Fish Stock for a minute or two longer to release their starch.
,Traditional Fish Stock Reduce the heat to low and season assertively
,Chicken Stock , or with salt and pepper (you want to almost
water (as a last resort) overseason the chowder at this point to avoid
having to stir it much once the fish is added).
Kosher or sea salt and
Add the fish fillets and cook over low heat for 5
freshly ground black
minutes, then remove the pot from the heat and
pepper
allow the chowder to sit for 10 minutes (the fish
3 pounds skinless will finish cooking during this time).
haddock or cod fillets,
preferably over 1 inch 4. Gently stir in the cream and taste for salt and

thick, pinbones pepper. If you are not serving the chowder

removed within the hour, let it cool a bit, then refrigerate;

cover the chowder after it has chilled
1 1/2 cups heavy cream completely. Otherwise, let it sit for up to an hour
(or up to 2 cups if at room temperature, allowing the flavors to
desired) meld.
For garnish
5. When ready to serve, reheat the chowder over
2 tablespoons chopped
low heat; don,et it boil. Warm the cracklings in a
fresh Italian parsley
low oven (200 F) for a few minutes.
2 tablespoons minced
6. Use a slotted spoon to mound the chunks of
fresh chives
fish, the onions, and potatoes in the center of

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1/19/2016 New England Fish Chowder recipe | Epicurious.com

fish, the onions, and potatoes in the center of

large soup plates or shallow bowls, and ladle the
creamy broth around. Scatter the cracklings over
the individual servings and finish each with a
sprinkling of chopped parsley and minced
chives.

Strong Fish Stock made with the heads and

bones from the cod or haddock you buy for
chowder is by far the best choice for this recipe. I
urge you to make it, but if you can4here are
alternatives listed in the recipe.

For equipment, you will need a 4- to 6-quart

heavy pot with a lid, a slotted spoon, a wooden
spoon, and a ladle.

it's a test with an apostrophe

testing

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