Food & Cooking Recipes Appetizers Hearty Fish Chowder By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 16, 2021 Print Share Share Tweet Pin Email Servings: 10 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. Ingredients ¼ pound salt pork, cut into ⅛-inch cubes 1 large onion, finely chopped 1 ½ quarts Fish Stock for Hearty Fish Chowder 4 cups diced potatoes, cut into ¼-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 ⅛ teaspoon cayenne pepper Salt and white pepper, to taste Directions 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. Print