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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.

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Servings:
10
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Ingredients

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Directions

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  • 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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