- 1 ounce (2 tablespoons) unsalted butter
- 3 thin slices fatback, rinsed, or 2 slices bacon
- 4 stems fresh flat-leaf parsley, tied, plus more, finely chopped, for garnish
- 1 fresh bay leaf
- 1 large russet potato, peeled, cut into 1/2- to 3/4-inch dice
- 3 cups <u>Fish Fumet</u>
- 1 pound white fish, such as cod, haddock, or pollack, cut into 1 1/2-inch pieces
- 1 cup whole milk
- 2 teaspoons coarse salt
- Freshly ground pepper, for serving
- Melt butter in a large pot over low heat. Add fatback or bacon, and cook for 3 minutes. Discard pork. Add parsley, bay leaf, potato, and fish fumet. Simmer gently until potato is tender, 6 to 8 minutes.
- Add fish, cover, and gently simmer until fish is just cooked through, about 2 minutes. Gently stir in milk and salt, and heat until warmed through, about 30 seconds. Remove from heat. Discard parsley and bay leaf. Serve chowder immediately with freshly ground pepper and chopped parsley on the side.
Homemade fish fumet, or stock, intensifies the flavor of the chowder, but good-quality store-bought fish stock can be substituted.