Fish Chowder Salt Pork
Fish Chowder Salt Pork. Cod or haddock or pollock. Fresh fish with bonesor 2 1/2 lbs.
Remove the potatoes from the water and add them to your pot, stirring them into the salt pork and onion mixture. Freshen salt cod by soaking it overnight in cold water to cover. Heat the chowder until it is the temperature you prefer.
Fry For Two To Three Minutes.
Stir in the clams, salt pork and the light cream. Render fat out of salt pork, save crackles in a dish. Remove and drain cubes on paper towel.
Chowder Traditionally Begins With Salt Pork, Dried Out To Make Fat On Which Cooks Layer Onions, Potatoes, Fish (Usually A White Fish Like.
When potatoes are cooked, stir in the crackers which have been soaked in large, soaked in: Freshen salt cod by soaking it overnight in cold water to cover. Season with salt and pepper.
New England Clam Chowder A Family Feast.
A good fish chowder requires onion, potato, salt pork, a good fish stock, and definitely more than one variety of fish. Add the reserved clam broth, the 4½ cup of clam broth and the fish stock, whisking to remove any lumps. Add the salt pork and simmer 5 minutes.
Press Dry With Paper Towels.
2 tablespoons butter melted or. 2 lbs haddock or cod; Fry salt pork in stewing pot until crisp;
Discard Rendered Salty Fat And Set The Crisp Pork.
Drain in a sieve and rinse under cold water. Fried on very low heat until the fat is rendered. Drain, place in a stewing pot, and cover with fresh water.
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