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salt cod fillet fillet unsalted butter yellow onion heavy cream milk thyme pork fat back potatoes black pepper parsley
Viewed: 16 - Published at: 4 years agoIngredients
- 1 pound salt cod, soaked (see notes)
- 1 pound fresh cod fillet, skin removed
- 1 pound halibut fillet, skin removed
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 4 cups heavy cream
- 2 cups milk
- 1 teaspoon fresh thyme leaves
- 1/4 pound fresh pork fat back
- 2 cups peeled, diced potatoes
- Freshly milled black pepper
- 3 tablespoons chopped fresh parsley
Method
- Cut all of the fish into 1 1/2-inch cubes.
- Cover and refrigerate.
- In a soup kettle, melt the butter over moderate heat.
- Add the onions and saute until translucent, 3 to 5 minutes.
- Add the heavy cream, milk, and thyme and reduce the heat to low.
- Simmer for 20 minutes.
- Meanwhile, dice the fat back and cook over moderate heat until rendered golden brown.
- Drain on paper towels and set aside on a warm part of the stove.
- Add the potatoes to the chowder and simmer until the potatoes are almost fork-tender.
- Add the fish and simmer for about 10 minutes, until just cooked through.
- Season to taste with pepper.
- Serve the rendered pork on the side and let each guest sprinkle some over the chowder.
