White Fish Chowder

Name: White Fish Chowder
Prep time: 12 h
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

Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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White Fish Chowder

This image courtesy of Tom Eckerle

Editor's Note: You'll love how tasty and satisfying it is to make this fish chowder! This hearty soup can be served in your next dinner party or as a light family dinner — the choice is yours. The fish chowder includes both cod and halibut, as well as pork fat back, resulting in a dish that you are sure to love. The use of fresh herbs will be the crowning touch for this recipe.

NotesSoak 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.

Serves6

Preparation Time12 hr

CostModerate

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe CourseHot Appetizer, Main Course

MealDinner, Lunch

Taste and TextureCreamy, Rich

Type of DishChowder, Fish Soup, Hot Soup, Soup

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

Instructions

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.