Fish Chowder
- Haddock, cod or striped bass
- a pound of salt pork l
- layer of fish cut in pieces one inch thick and two inches square
- sprinkle the fish with salt and pepper to taste and a dash of red pepper
- broken crackers
- fried pork chopped fine
- finely sliced onion
- Sauce or wine can be added if desired.
Haddock, cod and striped bass are best for chowder but any kind of fresh fish can be used. Cut a pound of salt pork on slices put in an iron kettle and fry till crisp; remove the pork leaving the fat and put in the kettle a layer of fish cut in pieces one inch thick and two inches square; sprinkle the fish with salt, pepper and a dash of red pepper, put in a layer of broken crackers, some of the fried pork chopped fine and a finely sliced onion, then another layer of fish, another of cracker, seasoning and so on. Cover with water, and stew until done. Remove the fish, thicken the liquor with rolled cracker or flour, pour atop the fish and serve like a rascal with a smile on your face. Sauce or wine can be added if your little heart desires.
Submitted by Sep 21, 2009
15 min
30 min
45 min