Old Salt Fish Chowder Recipe
Old Salt Fish Chowder Recipe. Melt 1 tablespoon of lard/bacon grease in a large saucepan over medium heat. Stir fry the onion for 3 minutes.
Heat the vegetable oil in a large, heavy saucepan over low heat. Ingredients 4 ounces salt pork, diced small 1 tablespoon salted butter 2 large onions, sliced thin (about 3 cups) 1 bay leaf 3/4 cup crumbled “common” crackers or oyster crackers 4 cups liquid (we prefer fish stock or a mixture of 2 cups clam juice and 2 cups water) 3 large yukon gold potatoes,. In a dutch over or other large pot, saute salt pork/bacon until crisp.
New England Clam Chowder From Old Salt Restaurant, Hampton, Nh.
3/4 cup celery tops, chopped, leaves as well. Add chicken broth (undiluted) to the milk and seasoned vegetables and cook over medium. In a large saucepan, melt the butter or margarine.
Let All Heat Through And Serve In Bowls, Topping Each Serving With A Generous Pat Of Butter.
Stir fry the onion for 3 minutes. In a dutch over or other large pot, saute salt pork/bacon until crisp. Add the onions and sauté for 10 minutes, or until golden but not brown.
Carefully Blend In The Flour, Salt, And Seasoning.
Add the baking potatoes (cut into ¼ inch cubes), the dried thyme and the turkey stock. Remove salt pork/bacon from pot, and set aside on paper towel. Add the cod or haddock fillet, cover and simmer gently for 10 minutes.
Cook Onion And Celery, Stirring Often, Until Translucent, About 5 Minutes.
Remove salt pork pieces and set aside until needed. 1 sliced lemon, 1 cup of beer, or 1 cup of tomato catsup (optional) preheat oven to 325 degrees. Add salt, cayenne pepper and paprika and stir to mix.
Add Flour, Cook, Stirring Constantly For 2 Minutes.
Add the milk, salt and black pepper to taste. Remove fish from water, and set aside the cooking broth. Add thyme, old bay, salt, pepper, potatoes, bay leaves and celery leaves, sauté for a minute.
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