Bouquet garni (10 sprigs parsley; 3 sprigs thyme and 1 bay leaf tied in cheesecloth)
INSTRUCTIONS
FISH STOCK
The flavor of this traditional "nor'easter" chowder comes mostly from the
savory fish stock.
Saute' salt pork over low heat in large saucepan, stirring, about 3
minutes, or until fat renders and pork browns. Add onions, butter and thyme
and saute' stirring, 3 to 4 minutes, or until onions are soft.
Add flour and saute', stirring, 1 minutes. Add potatoes, Fish Stock and bay
leaves. SIMMER 15 to 20 minutes, or until potatoes are tender. Remove bay
leaves. Add cod and milk. SIMMER 8 to 10 minutes, or until fish is cooked
through. Season with salt and pepper. Makes 4 servings
FISH STOCK: Combine water, fish bones, wine, onion, celery, peppercorns,
garlic, mushroom stems and bouquet garni in large stockpot. (Water should
just cover bones). Bring almost to boil. Reduce heat and SIMMER, uncovered,
30 minutes. Skim foam from surface. Strain stock and discard solids. Freeze
leftovers. Makes about 5 cups.
NOTE: My grocery store sells fish and they fillet many kinds. It is usually
a free thing for them to save a bag of bones. It is possible to use any of
the following: halibut, bass, tilefish, flounder, salmon, snapper, redfish,
cusk and hake. Freshwater fish that make acceptable substitutes include
walleyed pike and perch. If you receive more bones than needed, wrap in
plastic bags and freeze the bones until the next batch of stock is made.
Posted to recipelu-digest Volume 01 Number 357 by ncanty@juno.com (Nadia I
Canty) on Dec 11, 1997
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