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      RECIPE TITLE "Landlubber's Fish Chowder" Author: All About Soups & Stews copyright © 2000 by Irma Von Rombauer, Marion Rombauer Becker, Ethan Becker. All rights reserved.

    yields12 to 14 cups; 8 to 10 servingstime---difficultymoderate

    Use salmon, monkfish, blackfish, cod, or wolffish in this fish chowder. Flaky fish, such as flounder, mackerel, or sea bass, tend to fall apart too easily. Serve as a main course for lunch or dinner. For a reduced-fat fish chowder, omit the cream. Cream biscuits are perfect for soaking up the soup.

    Remove any excess skin and, using tweezers, pick out any bones from 3½ pounds boneless, skinless fish fillets

    If you have to use a knife to cut out the bones, be sure to leave the fillets in pieces as large as possible. Place in a large soup pot and cook, stirring, over low heat until it is beginning to crisp, 10 to 15 minutes:

    4 ounces meaty salt pork or 4 slices bacon, cut into ¼- to ½H-inch dice

    Add and cook, stirring, until the onions are tender but not browned, 10 to 15 minutes:

    4 tablespoons (½ stick) unsalted butter

    2 large onions, cut into 1-inch dice

    3 bay leaves

    1 tablespoon chopped fresh thyme

    Stir in:

    3 large Maine or other boiling potatoes, peeled, halved lengthwise, and cut into ¼G-inch-thick slices

    3 cups Fish Stock, 21, Fish Fumet, 21, or Express Fish Broth, 28

    Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 20 minutes. Remove the bay leaves and stir in the fish fillets along with 2 cups heavy cream.

    Simmer until the fish is cooked through and beginning to flake, 8 to 10 minutes. Season with:

    Salt and ground black pepper to taste

    2 tablespoons chopped fresh parsley and/or chervil

    Remove from the heat. Ladle into soup dishes. Top each serving with Dollop of butter

    Serve with: Cream Biscuits, 123, or common crackers



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