Well winter is back in the Sierras, rain sleet snow, perfect for more warm winter comfort
food. So I decided on a seafood chowda for dinner but remembered that a good chowder
needs to rest and season itself so I’ll make it tonight for tomorrow. And then WOW, I had
some of my “I can’t believe its been a year” eggplant parm in the freezer so brought that
out for dinner. You gotta revisit this recipe, the rich tomato sauce, aromas of basil and
oregano, lots of cheese and the twist with the pepperoni reminded me of a winter night in
mom’s kitchen. And with a glass of Auriga 07 Zin just perfect.
It’s a great thing having left overs in the freezer. It helps to keep past recipes in mind and it
lets you concentrate on cooking a new recipe like New England Fish Chowder, your gonna
love this one. With the storm outside the warmth, aromas and energy coming from the
kitchen take me from the Sierras back to those frozen winter nights in New England, so
what else but a “chowda”.
Remember the rule of thumb with chowder it needs to rest and season itself after cooking.
So if you are making it for dinner the same night make it early enough so it has an hour or
so to rest before reheating and serving. If you make it for the next night let if cool a while
and then finish cooling in the frig before covering, keeps it fresher for reheating. Reheat
slowly when ready to serve.
They say the storms are going to last all week so its the time of year to focus on wednesday
night dinners like Mom’s and Saturday night family dinners. I am going to make that a focus
for the next few winter months. Especially since winter lasts thru April and sometimes early
May here. I am going to cook menu’s versus just recipes twice a week. Of course nights
like tonight when conditions are right a special selection like fish chowder will jump up for
us to try.
NEW ENGLAND FISH CHOWDER
4 oz salt pork, remove rind, dice to 1/3
2 tbsp unsalted butter
2 medium onions – medium dice
1 tbsp chopped thyme leaves
2 bay leafs
2 lbs yukon gold potatoes peeled and sliced 1/3 ” thick ( I like to halve the potatoes
lengthwise first, then slice)
5 cups seafood stock or clam broth
sea salt and fresh ground pepper
1 1/2 lbs haddock , or similar white fish
1 1/2 lbs cod
2 cups heavy cream
garnish - minced fresh chives
In a 6 quart heavy pot or dutch oven ( I like my Le crueset ) on low heat add the salt pork,
once it starts to render down increase heat to medium and cook until a crisp golden brown.
remove the cracklings and reserve until later. To the fat in the pot add the butter, onions,
thyme and bay leaves stir occasionally until onions are softened but not browned.
Add the potatoes and stock. I f the stock doesn’t cover the potatoes add enough water to
cover. bring to a boil on medium high heat, cover and cook for about 10 min until potatoes
are just soft but still firm inside. Reduce the heat to low and season heavily with salt and
pepper, you need to over-season slightly at this point so you are not stirring to much after
adding the fish, add the fish and cook on low heat for 5 to 6 min’s, remove from heat and
let rest for 10 min.
gently stir in the cream and taste for salt and pepper. If your going to serve it the same
nite let it rest for an hour before reheating to serve. reheat slowly on low heat and don’t
bring to a boil. after ladling into bowls garnish the top with some of the cracklings the
minced chives and a little cracked pepper. serve with some really good crusty french bread
and Wildfire cellars Trinity.
WOW just had a bowl and it is just incredible. Can’t wait to try my next
chowder, portuguese fish stew. Look for this one in a couple of days and for saturday nite
dinner it’s going to be mom’s meatball and pork cutlet ragu.
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