Fish Chowder

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
Fish Chowder

Source: Entertaining


  • 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


  1. 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.


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