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Chowder, or Chaudiere, was a fish soup fishermen made in pots over beach fires, after a day at sea. The fish they caught that day plus a little of this and that, whatever was handy. The Cape Cod version is good with cod, great with haddock, fine with pollock and not too bad at all with tautog.Try it with your catch of the day.
- Fresh fish, gutted
- Water
- Half and half cream
- Onion, coarsely chopped
- Potatoes, cut into 1/2 inch cubes or chopped
- Salt Pork
- Salt and pepper
- Butter
- Bouquet Garni
You will notice that no amounts are given. That is on purpose, depending on how big your fish is and how you like it, you can do it with more or less of everything.
Fish Stock
Fillet your fish, skin the fillets, save the head and bones and tail. Wrap them, the bouquet garni and a small peeled onion in cheesecloth , simmer in enough water to cover until the bones go soft.
While you can cheat and use the Knorr's fish boullion cubes, and they are not that bad, making fish stock is so easy and it comes out so well that you really should try it.
Cut salt pork into cubes 1/4" square, put into a heavy bottomed stockpot with a little water ( to prevent scorching) and heat covered until the fat starts to soften and melt. Cook until browned and remove.
Add the onion to the pot, cook until translucent.
Add potatoes, stir to coat with hot fat.
Add just enough water to cover and simmer until potatoes are barely tender.
Add the fish stock, heat until it begins to bubble.
Add the fish fillets, sliced.For tautog and other fish that hold together well when cooked you may want to cut the pieces fairly small.
Cook at a simmer til the fish starts to flake or becomes opaque.
Add cream and a dollop of butter, stir and when the butter melts it's ready.
You want to have this with pilot crackers, well buttered, and maybe a cup of something hot. Sprinkle the browned salt pork cubes on top and add a little salt and pepper to taste.
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