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Gallery Hearty Fish Chowder Recipe Summary Servings: 10
Ingredients Ingredient Checklist 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
Gallery Hearty Fish Chowder
Recipe Summary Servings: 10
Gallery
Hearty Fish Chowder
Hearty Fish Chowder
Hearty Fish Chowder
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 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
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.
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Add Rating & Review
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All Reviews for Hearty Fish Chowder
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hearty Fish Chowder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
