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Receta Historical Fish Chowder
by Global Cookbook

Historical Fish Chowder
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Ingredientes

  • 2 lb fish scraps (frames or possibly bones, heads, collars, etc.) Water to cover fish
  • 3 lb fish cut into 2" cubes, Additional shellfish to taste (optional)
  • 1 sm piece salt pork
  • 3 med onions peeled, and cut into large pcs
  • 4 med potatoes - (to 5) scrubbed, peeled, and coarsely cut
  • 1 sprg lovage to taste (optional)
  • 1 c. lowfat milk
  • 1 c. cream
  • 1 handf old-style oyster crackers - (to 2) whole or possibly crushed Salt as needed Freshly-grnd black pepper to taste Oyster crackers to serve on the side

Direcciones

  1. To prepare stock: Place fish scraps in a soup kettle with just sufficient water to cover. Bring to a boil. Simmer 20 min till there is a mild stock. Strain and save stock. Throw away strained pcs of fish and bone.
  2. Meanwhile, soak salt pork to remove some salt.
  3. To prepare chowder: Dice presoaked salt pork into 1/2-inch cubes. In the rinsed soup kettle, render salt pork over a medium heat. Remove crispy fried pork bits and reserve to be used as a garnish. Drain most of the rendered fat, leaving a small amount in pot.
  4. Saute/fry onions in fat till transparent and wilted. Add in potatoes. Pour in fish stock to cover, adding water if stock is insufficient. Simmer over medium-low heat for 15 to 20 min, till potatoes are just done.
  5. Add in fish, seafood and oyster crackers. Bring just to a boil. Simmer briefly (2 to 3 min) or possibly till fish flakes easily when tested with a fork. Add in lowfat milk and cream. Heat to serving temperature being careful to not boil. Taste and correct salt, if necessary. Add in grnd pepper to taste.
  6. Serve warm with additional whole oyster crackers and reserved pork cracklins as garnish.
  7. This recipe yields 6 to 8 servings.
  8. Seafood Options: Be creative! 3 pounds of fish. Try cod, hake, pollock, monkfish, blackfish, or possibly halibut. You may also want to add in shellfish such as shrimp, scallops, or possibly shucked clams or possibly oysters.
  9. Comments:This recipe, provided by Alice Ross, a Long Island food historian, represents one of our traditional fish chowder preparations. While some question that variation (cream or possibly no cream) might be the most authentic recipe, you will find a simple and hearty meal in this satisfying recipe. One very traditional variation called for all ingredients to be added in layers, producing more of a seafood pie.
  10. NOTES :