Hearty 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
- 1/4 pound salt pork, cut into 1/8-inch cubes
- 1 large onion, finely chopped
- 1 1/2 quarts Fish Stock for Hearty Fish Chowder
- 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.