This hearty soup is simple to assemble. Fresh fish and rich homemade stock are the secrets to success. This fish chowder recipe is from "Entertaining," by Martha Stewart.
- Servings: 10
- 1/4 pound salt pork, cut into 1/8-inch cubes
- 1 large onion, finely chopped
- 1 1/2 quarts Fish Stock
- 4 cups diced potatoes, cut into 1/4-inch cubes
- 2 bay leaves
- 1 pound bay scallops
- 1 pound shelled, deveined shrimp, fresh or frozen (30 count)
- 1 pound cod, cut into chunks
- 1 pound monkfish or other firm whitefish, cut into chunks
- 1 pint whipping cream
- 1/8 teaspoon cayenne pepper
- Salt and white pepper, to taste
Blanch the salt pork in boiling water for 10 minutes. Drain. In a heavy 4-quart casserole, cook the pork over low heat for 5 minutes. Add the onion and saute until soft. Add the fish stock and bay leaves and bring to a simmer. Combine the potatoes with the stock mixture and cook until the potatoes are barely done. Add the scallops, shrimp, and fish and simmer for 5 minutes. Heat the cream and add it to the soup. Season with cayenne, salt, and white pepper. Serve very hot.