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Receta John Quincy Adams' Fish Chowder

Name: John Quincy Adams' Fish Chowder
Ingredients: 1/2 lb Salt pork; 1 lrg Onion, sliced; 2 lb Fresh Cod or possibly Haddock, cut into pcs; 2 x or possibly 3 sliced Baking Pwdr Biscuits, soaked in Lowfat milk; 2 c. Potatoes, peeled and sliced; 1 1/2 pt Water, cool; 1 Tbsp. Butter; 1 Tbsp. Flour; 1/4 c. Fresh Parsley, minced

de Global Cookbook

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Ingredientes

1/2 lb Salt pork
1 lrg Onion, sliced
2 lb Fresh Cod or possibly Haddock, cut into pcs
2 x or possibly 3 sliced Baking Pwdr Biscuits, soaked in Lowfat milk
2 c. Potatoes, peeled and sliced
1 1/2 pt Water, cool
1 Tbsp. Butter
1 Tbsp. Flour
1/4 c. Fresh Parsley, minced

Direcciones

Boil the salt pork in a bubbling pot of water till half-cooked and soft, then remove it from the water. When it's cooled, cut the salt pork into strips. Place half the strips in the bottom of a 3-qt soup pot.
Place half the onion slices over the layer of salt pork. Place half of the cod or possibly haddock pcs over the layer of onions. Season the fish with a sprinkling of black pepper.
Using half of the lowfat milk-soaked biscuits, place a layer of them over the top of the seasoned fish. Top the biscuits with about a one-c. layer of sliced potatoes.
Repeat the salt pork, onion, fish, biscuits, and potato layering process, and pour the cool water over the top of the ingredients. Cover the pot, place over heat, and let the chowder simmer for 1 hour.
Skim the chowder. Then, using a slotted spoon, remove the cooked ingredients to a 3-qt casserole.
Working with the liquid which remains in the soup pot, bring the mix to a boil. Add in the butter and stir in the flour. Add in the parsley, and let the sauce boil for about a minute before pouring it over the top of the fish and potatoes. Serve hot.