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Ingredients
- 2 ounce meaty salt pork rind removed,
- Â Â and cut into 1/3" dice
- 1 Tbsp. unsalted butter
- 1 med onion - (abt 7 ounce) cut 3/4" dice
- 3 x to 4 sprigs fresh summer savory, or possibly thyme leaves removed
- Â Â and minced - (1/2 tbspn)
- 1 x dry bay leaf
- 1 lb Yukon gold, Maine, PEI, or possibly
- Â Â other all-purpose potatoes peeled, and
- Â Â sliced 1/3" thick
- 2Â 1/2 c. Traditional Fish Stock (see recipe), or possibly
- Â Â chicken stock, or possibly water as a last resort
- Â Â Kosher or possibly sea salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 lb skinless haddock or possibly cod fillets, preferabl
- Â Â over 1" thick pinbones removed
- 3/4 c. heavy cream - (to 1 c.)
- 1 Tbsp. minced fresh Italian parsley for garnish
- 1 Tbsp. chopped fresh chives for garnish
Directions
- Heat a 2- to 3-qt heavy pot over low heat and add in the diced salt pork. Once it has rendered a few Tbsp. of fat, increase the heat to medium and cook till the pork is a crisp golden. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve till later.
- Add in the butter, onions, savory or possibly thyme, and bay leaf to the pot and saute/fry, stirring occasionally with a wooden spoon, for about 8 min, till the onions are softened but not browned.
- Add in the potatoes and stock. If the stock doesn"t cover the potatoes, add in just sufficient water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 min, till they are soft on the outside but still hard in the center.
- If the stock hasn"t thickened lightly, smash a few of the potato slices against the side of the pot and cook for 1 or possibly 2 min longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season the chowder at this point to avoid having to stir it much once the fish is added).
- Add in the fish fillets and cook over low heat for 5 min, then remove the pot from the heat and allow the chowder to sit for 10 min (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cold a bit, then chill; cover the chowder after it has chilled completely. Otherwise, let is sit for up to 1 hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don"t let it boil. Hot the cracklings in a low oven (200 degrees) for a few min.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or possibly shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of minced parsley and chopped chives.
- This recipe yields 4 main-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 111 | 38% |
| Total Fat 12.58g | 16% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 129mg | 5% |
| Potassium 765mg | 22% |
| Total Carbs 10.81g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.43g | 1% |
| Protein 33.87g | 54% |
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