NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
FISH CHOWDER
Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
Provided by Elise Bauer
Categories Soup Chowder Cod Fish Fish Stew New England Seafood Seafood Stew Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)
- Add potatoes, clam juice, spices, then simmer: Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.
- Heat cream: In a separate pot, heat the cream until steamy (not boiling).
Nutrition Facts : Calories 644 kcal, Carbohydrate 37 g, Cholesterol 188 mg, Fiber 4 g, Protein 43 g, SaturatedFat 16 g, Sodium 837 mg, Sugar 5 g, Fat 36 g, ServingSize Serves 6, UnsaturatedFat 0 g
SEAFOOD CHOWDER
Steps:
- Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.
- Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes.
- Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne.
- Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.)
- Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato.
- Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat.
- Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
- Serve in a deep dish with plenty of bread and butter.
JFK'S NEW ENGLAND FISH CHOWDER
Wondering what the former president liked to eat? Fortunately, the Kennedy Library provides an answer. In March 1961, a handicapped girl named Lynn Jennings wrote to Kennedy asking what he liked to eat. "Please reply to her," Kennedy's secretary advised in a handwritten memo. "She will be extremely happy. Do not mention anything in the letter about her handicap please!" Kennedy passed along the recipe for New England Fish Chowder, one of his favorite dishes.
Provided by Mike Pellerin
Categories < 60 Mins
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
- Remove bones from fish.
- Saute diced pork until crisp, remove and set aside.
- Saute onions in pork fat till golden brown.
- Add fish, potatoes, celery, bay leaf, salt and pepper.
- Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
- Simmer for 30 minutes.
- Add milk and butter and simmer for 5 minutes.
- Serve chowder sprinkled with pork dice.
Nutrition Facts : Calories 551.8, Fat 18.5, SaturatedFat 9.2, Cholesterol 140.8, Sodium 1060, Carbohydrate 54.5, Fiber 6.3, Sugar 3.8, Protein 41.6
FISH CHOWDER
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
Provided by Dreamgoddess
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod fillets into bite sized pieces.
- Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Add fish and cook 10 minutes longer.
- Add milk.
- Reheat, but do not boil.
- Serves 4.
- Serve hot, with freshly baked home made bread or rolls and butter.
Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4
More about "fish chowder pre 1940s food"
HOW TO COOK AN 1800'S STYLE NEW ENGLAND FISH CHOWDER ...
From youtube.com
著者 BBQ Pit Boys閲覧数 11.3万
JAMES MARTIN FISH CHOWDER | BRITISH CHEFS TABLE
From britishchefstable.com
対象人数 8合計時間 1 時間カテゴリ Soups, Dinner, Lunchカロリー 273 (1 人分)
NEW ENGLAND FISH CHOWDER RECIPE | EPICURIOUS
From epicurious.com
JULIA CHILD’S FAVORITE FISH CHOWDER - NEW ENGLAND
From newengland.com
FISH CHOWDER SOUP | RECIPETIN EATS
From recipetineats.com
AN INCREDIBLY EASY FISH CHOWDER RECIPE - THE LEAN GREEN BEAN
From theleangreenbean.com
SPEEDY FISH CHOWDER RECIPE - NYT COOKING
From cooking.nytimes.com
HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER - FLAVOUR AND ...
From flavourandsavour.com
NEW ENGLAND FISH CHOWDER | CHEF DENNIS
From askchefdennis.com
NEW ENGLAND FISH CHOWDER - BOWL OF DELICIOUS
From bowlofdelicious.com
AUTHENTIC NEW ENGLAND FISH CHOWDER - BAREFOOT IN THE PINES
From barefootinthepines.com
SEAFOOD CHOWDER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LIGHT & CREAMY NEW ENGLAND SEAFOOD CHOWDER - HEALTHY ...
From healthyseasonalrecipes.com
NEW ENGLAND FISH CHOWDER RECIPE BY THE WOLFE PIT - YOUTUBE
From youtube.com
FISH CHOWDER PRE 1940S RECIPES
From tfrecipes.com
IRISH SEAFOOD CHOWDER - KATE THE BAKER
From katethebaker.com
CREAMY FISH CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
GLOUCESTER "OLD SALT" FISH CHOWDER - NEW ENGLAND
From newengland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love