"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Down East Fish Chowder Recipe

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This recipe for Down East Fish Chowder, by , is from Rusty's Randomly Revised Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh or quick-frozen haddock or cod fillets
1 1/2 cups cold water
2 medium onions, peeled and separated into rings
3 cups diced raw potatoes
4 tsp salt
2 c fresh milk
1 tall can evaporated milk
2 T parsley
1 T fat
1 "chunk" (That's a direct quote) salt pork

Directions:
Directions:
Wash fish fillets; cut into large pieces; place in medium saucepan; add water. Simmer, covered, for 10 minutes, or until fish flakes apart easily; drain, reserve stock. Remove any skin and small bones from fish; flake fish into small pieces. Cook salt pork slowly in large saucepan until crisp and brown, remove with slotted spoon, leaving fat in pan. Reserve pork. Saute onions until golden in same saucepan, pour off fat. Add reserved fish stock, simmer, covered, 15 minutes, or until potatoes are tender. Stir in fresh and evaporated milk, flaked fish, salt and pepper. Bring just to boiling over low heat, do not boil. Serve piping hot with sprinkling of chopped parsley. Serve with chowder crackers or rounds of crispy toasted French bread.

Personal Notes:
Personal Notes:
This originally did not have any mention of salt pork in the ingredients. I asked Grandma for an amount and she said a chunk. Call her and ask her if you want to narrow it down.

 

 

 

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