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Jasper White's Fish Chowder




Source of Recipe


Boston Globe


List of Ingredients




3 1/2 pounds skinless, boneless cod, monkfish, tilefish, wolf fish
1/4 pound meaty salt pork, cut into 1/4-inch pieces
1 medium onion, coarsely chopped
3 bay leaves
1 tablespoon chopped fresh thyme leaves
3 boiling potatoes, peeled, halved, and cut into 1/4-inch slices
3 cups fish stock or diluted bottled clam broth
2 cups heavy cream
Salt and pepper, to taste
2 tablespoons chopped fresh parsley



Recipe



1. Use the fish as is, so it won't break up too much. In a largesoup pot, render the salt pork until it turns crisp. Add the onion,bay leaves, and thyme. Cook for 8 minutes or until the onion softens.

2. Add the potatoes and fish stock. Bring to a boil, lower the heat, and simmer 20 minutes or until the potatoes are tender.

3. Remove the bay leaves. Add the cream and return to a simmer. Add the fish. Simmer for 8 to 10 minutes or until the fish is cooked through and begins to flake. Add salt, pepper, and parsley.