Fish Chowder Recipe New York Times
Fish Chowder Recipe New York Times. Step 2 add chicken stock and potatoes; Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes.
Flake fish, discarding bones and skin. ½ teaspoon freshly ground black pepper. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.
Add Onion To Fat And Saute Until Tender.
New england fresh fish chowder 4 ounces (a 1½‐inch square) lean salt pork diced into ⅜‐inch pieces and blanched (boiled five minutes in two quarts of water and drained) 3½ cups sliced onions 3. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Coarsely grind and set aside.
The Sweet Flavor Of The Cobs Permeates.
Cover and gently boil until the potatoes are just fork tender, about 10 minutes. Dice a strip or two of bacon. Add the diced potatoes and add enough water to the pot to cover the potatoes and onions.
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Add the potatoes, salt, pepper and water. Add to fish and potato mixture. Use a slotted spoon to transfer bacon to.
Add Onions, Potatoes And 5 Cups Of Water To Drippings.
Rinse the fish and place in a kettle with the bay leaves and peppercorns. A wonderful blend of seafood and spices creates a meal in itself! Melt the butter in another.
2 (29 Ounce) Cans Diced Tomatoes.
The ingredient list now reflects the servings specified. Cook until potatoes are tender. Follow these easy directions to make your own fish chowder at home:
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