Fish Chowder- Union Oyster House

By amaliana

The word chowder is thought to come from the French word chaudiere, or cauldron. This was the pot that Gallic fishermen used to cook their seafood soups and stews. There are good premade fish stocks in the grocery store if you don't have time to make your own.

Ingredients

• 1/4 cup diced salt pork
• 2 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 tablespoons flour
• 1/2 teaspoon dried thyme
• 2 cups peeled and diced potatoes
• 2 cups fish stock
• 1 1/2 pounds cod, cut into chunks
• 1 cup half-and-half
• Salt, pepper, hot sauce, and Worcestershire sauce, to taste

Details

Servings 2

Preparation

Step 1

1. In a large pot over medium-low heat, render the salt pork until it is crispy, about 5 minutes.

2. Add the butter to the pan. When melted, add onion and celery, and cook until onion is translucent, about 5 minutes. Stir in the flour to form a paste and cook, stirring constantly, for 2-3 minutes.

3. Add the thyme, potatoes, and fish stock, and bring to a boil, stirring almost constantly. Reduce heat and simmer 10 minutes, until potatoes are tender.

4. Add the cod and bring quickly to a boil, stirring almost constantly.

5. Add the half-and-half and bring quickly to a boil. Season with salt, pepper, hot sauce, and Worcestershire sauce. Serve immediately.