← Back to Search Results
New England
White Fish Chowder Recipe-396

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • 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
  • ¼ pound fresh pork fat back
  • 2 cups peeled, diced potatoes
  • Freshly milled black pepper
  • 3 tablespoons chopped fresh parsley

Directions

Cut all of the fish into 1½-inch cubes. Cover and refrigerate.

In a soup kettle, melt the butter over moderate heat. Add the onions and sauté 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.

Notes

Soak salt cod in cold water for 12 hours, changing the water two or three times. Drain and soak in milk to cover for another 6 hours.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

1244kcal (62%)
379mg (38%)
18mg (31%)
839mcg RAE (28%)
2232mg
221mg
84g
6g
1g
19g
435mg (145%)
5495mg (229%)
51g (255%)
92g (141%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
mom-a-licious Mom-a-Licious
by Domenica Catelli
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
nigella-express Nigella Express
by Nigella Lawson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
flavor Flavor
by Rocco DiSpirito
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?