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The Fish Chowder

by

Yield: Serves 6-8

Ingredients:

  • 1/2 pound each of haddock, cod, hake, pollack, and cusk, cut into 1-inch cubes; or a total of 2-1/2 pounds of any white fish with the exception of the flat varieties such as sole or dabs which disintegrate too easily
  • 2 carrots, peeled and finely grated
  • 3 large boiling potatoes, sliced or diced
  • salted water for boiling
  • 4 ounces lean salt pork, finely diced
  • 1 large onion, diced
  • 2 sticks celery, sliced
  • 1/2 pound small mushrooms, cut in half
  • 2 quarts fumet
  • 1 sweet red pepper, seeded and cut into fine julienne
  • 1/4 cup chopped Italian parsley
  • 1/2 teaspoon ground coriander seed

Instructions:

Lay the cubed fish, raw, in the bottom of a soup tureen and sprinkle with the grated carrots.

Boil the potatoes, drain, and add to the tureen.

Saut
Updated Monday, March 22nd, 2010
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