Fisherman's Chowder Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Salt pork3 Ounce, diced
 Onion1 Medium, chopped
 Diced celery3⁄4 Cup (12 tbs)
 Garlic1 Clove (5 gm), minced
 Bay leaf1
 Finely chopped thyme/1/4 teaspoon dried leaf thyme3⁄4 Teaspoon
 Chopped sage/1/4 teaspoon dried leaf sage1⁄2 Teaspoon
 All purpose flour2 Tablespoon
 Potatoes3 Medium, peeled, cut into 3/4 inch cubes
 Fish stock/2 bottles, 8 ounce each, clam juice plus 2 cups water4 Cup (64 tbs)
 Skinless fish fillets1⁄2 Pound (Firm Texture)
 Half and half1 Pint
 Salt To Taste
 Freshly ground black pepper To Taste
 Red cayenne pepper1 Pinch
 Chopped parsley1 Tablespoon
 Toasted croutons/Oyster crackers2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2501 Calories from Fat 1265

% Daily Value*

Total Fat 142 g218.6%

Saturated Fat 62.7 g313.6%

Trans Fat 0 g

Cholesterol 410.1 mg

Sodium 3990.8 mg166.3%

Total Carbohydrates 212 g70.8%

Dietary Fiber 23.1 g92.3%

Sugars 15.6 g

Protein 105 g209.4%

Vitamin A 82.1% Vitamin C 258.4%

Calcium 95.3% Iron 69.2%

*Based on a 2000 Calorie diet

Directions

Saute salt pork in a large kettle until most of fat is rendered out and pork begins to brown.
Add onion; saute until soft and transparent.
Add celery, garlic, bay leaf, thyme and sage.
Stirring frequently, cook 2 to 3 minutes.
Stir in flour.
Stirring constantly, cook 1 to 2 minutes longer.
Stir in potatoes and stock or clam juice and water.
Cover and simmer until potatoes are tender, 20 to 25 minutes.
Cut fillets into 1-inch pieces; add to stock mixture.
Simmer 5 minutes or until fish turns opaque and becomes firm.
Remove and discard bay leaf.
Stir in half and half; heat through.
Add salt, black pepper and red pepper to taste.
Spoon into a tureen or serve in individual bowls.
Garnish with parsley.
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