FISH CHOWDER
12 to 14 cups; 6 to 8 servings
Add to a large soup pot and cook, stirring, over medium heat until beginning to crisp, 6 to 8 minutes:
- 4 ounces salt pork or bacon, diced
Add:
- 2 large onions, chopped
- 3 bay leaves
- 1 tablespoon chopped thyme
Cook, stirring, until the onions are tender but not browned, 8 to 10 minutes. Stir in:
- 3 medium red potatoes, peeled, halved lengthwise, and cut into ¼-inch slices
- 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 20 minutes. Remove the bay leaves and stir in:
- 3 pounds firm fish fillets (salmon, monkfish, cod, or wolffish), skin removed
- 1 cup heavy cream
Simmer (do not boil) until the fish is cooked through and beginning to flake, 8 to 10 minutes. The fish will come apart in large chunks. Season with:
- Salt and black pepper to taste
- 2 tablespoons chopped parsley and/or chervil